Monday, October 19, 2009

Deb’s Awesome Veggie Chili

2 T olive oil
2 ribs celery, chopped
5 cloves garlic, chopped
2 Carrots, chopped
2 onions chopped
Saute’ above ingredients until veggies are tender.

Add all next ingredients and bring to a boil for 20 - 30 minutes.
1 pint prepared salsa
2 15 oz cans diced tomatoes
1 15 oz can creamed corn
1 15 oz can kidney beans, undrained
1 15 oz can white beans, undrained
1 28 oz can black beans, undrained
3 zucchini, cut in bite size pieces
8 oz sliced mushrooms
3 cups broccoli florettes
1 bunch red swiss chard, chopped, can use spinach
1 can mazo blanco or canned hominy, drained

5 cups chicken or vegetable stock
1 T chili powder
1 T cumin

Serve with additional salsa, tortilla chips and top with shredded cheddar cheese.

Background: I created this recipe when I was cooking for my friend Kim who is a vegetarian. My garden had graced me with lots of zucchini, tomatoes and swiss chard. I adapted the recipe for canned tomatoes, but feel free to use fresh! Add leftover grilled chicken if you want to a more protien. I love this and find it tasty and satisfying, and hope you do, too! xo

7 comments:

  1. This is great Deb!!! Can't wait to try them out.
    Francie

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  2. Great idea. Can't wait to try some of your favorites.

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  3. I can't wait to try this one. I think this will make a good Thursday night dinner. Do you have a good cornbread recipe to go with it?? xoxox :-)

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  4. Hi Susan! I like to use the Marie Calendar's Corn Bread Mix. I use buttermilk in place of the liquid. If I'm looking for some extra zing I add a pinch of chili power, diced jalapenos and shredded cheddar cheese. xo

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  5. I cooked your Awesome Veggi Chili and it was, indeed, AWESOME! Alec had 3 helpings and Rachel said, "Mom, you should cook like this more often." I replied,"I will now;thanks to Deb Keith!"

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