Veggie Chili
Earthy portabello mushrooms and vibrant bell peppers simmer into a deeply satisfying chili that's hearty enough to fool any carnivore. Sweet corn kernels and tender zucchini add bright pops of color and texture, while serrano peppers bring just the right amount of heat to warm you from ...
By Chef Laura Bonicelli
Prep Time
15 min
Cook Time
55 min
Total Time
1 hr 10 min
Servings
10 servings
Ingredients
- canola cooking spray
- 1 1/2 cupschopped yellow onions
- 1 cupchopped red bell peppers
- 2 serrano peppers (stemmed, seeded, and minced)
- 1 1/2 tablespoonsgarlic (minced)
- 1 1/2 poundsportabello mushroom caps (cleaned, scraped, and cubed)
- 2 medium zucchini (cut into 1-inch cubes)
- 2 cupscorn kernels (freshly cut of the cob or frozen)
- 1 small yellow squash (cut into 1-inch cubes)
- 2 tablespoonschili powder
- 1 tablespoonground cumin
- 1 1/2 teaspoonsKosher salt
- 1/4 teaspooncayenne
- 1/4 teaspoonPimenton del la Vera (hot paprika)
- 4 large tomatoes (peeled and chopped)
- 3 cupsfirmly cooked black beans
- 1 15.5 oz cantomato sauce
- 1 cupvegetable stock (preferably homemade)
- 1 1/2 teaspoonsambal
- cilantro leaves
- chopped scallions
Nutrition Facts
Per Serving (serves 10 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Spray the bottom of a heavy Dutch oven with cooking spray; heat over medium-high heat. Add the onions, both peppers, and garlic and cook for about until soft. Add the mushrooms and cook for . Add the zucchini, corn, and yellow squash. Cook, stirring, until soft and the vegetables give off their liquid and start to brown, about .
- 2
Add the chili powder, cumin, salt, cayenne, and pimenton. Cook, stirring, until fragrant, about . Stir in the tomatoes, beans, tomato sauce, stock, and sambal. Bring to boil. Reduce heat and simmer, covered, over medium-low for about .
- 3
Serve garnished with cilantro leaves and scallions.
Chef's Notes
NOTES : This chili is perfect for the "green" category of the 28-Day Reset. To make it "blue," serve over short-grain brown rice and garnish with cheddar, sour cream, or avocado.