One of my favorite recipes, when the weather is cooler is our Vegetarian Chili. I don’t go bean crazy for obvious reasons but I do add a lot of fresh veggies and a healthy amount of spice. This recipe warms the tummy on those chilly fall nights.
Prep Time 20 mins
Cook Time 120 mins
2 Tablespoons Olive Oil
5 cloves Garlic, Minced
1 whole Large Onion, Diced
2 whole Green Bell Pepper, Seeded, and Diced
2 whole Carrots, Peeled, and Diced
2 stalks Celery, Peeled, and Diced
1 large sweet onion diced
1 1/2 teaspoon Celtic Sea Salt, Fine
2 teaspoon Mexican Oregano El Molcajete
1 Tablespoon Simply Organic, Cumin
2 Tablespoons Simply Organic Chili Powder
1 can Texas Style Charro Beans 15 oz (sub pinto bean)
1 whole 2 Medium Calabaza squash Diced
1/4 cup Warm Water
1/4 cup favorite Mexican style beer
In a large pot, heat the oil over medium heat. Add the garlic, onion, bell pepper, carrots, celery, and, then cook for about 15minutes, occasionally stirring, until starting to soften.( I like to brown my veggies a little) Add the Mexican oregano, cumin, chili powder, and salt. Cook for another 5 minutes.
Pour in the broth and tomato sauce. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.
Mix the masa with the warm water, and beer dissolving the Masa. Then stir it into the pot. Simmer for 10 more minutes. Toppings are optional:)
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