Vegetarian Chili

vegetarian_chili

Ingredients for Vegetarian Chili

  • tablespoons olive oil
  • 1 cup diced celery (4 stalks)
  • ​1 cup diced zucchini (2 small)
  • ​4 cloves garlic, crushed
  • ​1 teaspoon ground curry powder
  • ​2 teaspoons chili powder
  • 1 teaspoon salt
  • ​1- 15 oz can garbanzo beans, drained
  • ​28 oz can crushed tomatoes
  • ​2 cups water
  • 1 cup diced white onion (1 small)
  • ​1 cup diced carrots (3 medium)
  • 8 oz mushrooms, stemmed, diced
  • ​1 cup corn, frozen or fresh
  • ​1 teaspoon ground cumin
  • ​1 teaspoon dried oregano
  • ​1 teaspoon ground black pepper
  • ​1- 15 oz can lentils, drained
  • ​12 oz jar chili or cocktail sauce
  • 1 cup COOKED quinoa

​Directions for your Vegetarian Chili

In a large stockpot, heat olive oil over medium heat. Add onion, carrot and celery. Cook 2-3 minutes. Add zucchini and mushrooms. Cook 2-3 minutes longer. Add garlic and corn and cook 1-2 minutes. Add curry, cumin, chili powder, oregano, salt and pepper. Stirring constantly, cook vegetables another 5 minutes or so. Add drained garbanzo beans, drained lentils, chili sauce, crushed tomatoes and water. Bring to a boil; reduce heat to low and simmer 10 minutes. Add cooked quinoa and cook another 10 minutes. Serve as is or top with shredded cheese, sour cream and minced red onion.

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