This vegetarian chili is quick and easy if you use a food processor to prepare the vegetables and beans previously prepared.
It is great when served with warm, hearty buns and a dollop of sour cream or grated sharp cheese.
- 2 large onions, finely chopped
- 8 garlic cloves, minced
- 3 tsp (15 mL) chili powder (more if you like it very hot)
- 2 tsp (10 mL) cumin powder
- 2 tsp (10 mL) coriander powder
- Salt and pepper to taste
- ¼ tsp (1 mL) cayenne pepper
- 1 cup (250 mL) finely chopped celery
- ¼ cup (60 mL) olive oil
- 2–4 tbsp (30-60 mL) water
- 1½ cups (500 mL) grated carrots
- 2 cups (500 mL) grated zucchini
- 1 large red pepper, chopped
- 1 large green pepper, chopped
- 2 cups (500 mL) chopped fresh tomatoes
- 1 jar (16 oz/500 g) stewed tomatoes
- 1 jar (16 oz/500 g) tomato sauce
- 1 jar (8 oz/250 g) tomato paste
- 1½ (14 oz/400 g) cooked kidney beans
- 1½ (14 oz/400 g) cooked pinto beans
- ½ cup (125 mL) omega fatty acids such as flax, hemp, or extra virgin olive oil
- 1 small jalapeño pepper, finely chopped (optional)
- In a very deep, heavy-bottomed pot, sauté (over low to medium heat) the onions, garlic, jalapeno pepper, spices, and celery in the olive oil and water until soft.
- Add carrots, zucchini, and chopped red and green peppers. Frizzle for 5–10 minutes, stirring occasionally. Add more water if needed to keep veggies from sticking.
- Add the fresh and stewed tomatoes, sauce, and paste. Add beans. Stir all ingredients together.
- Turn heat down to minimum and let simmer for several hours.
- Remove from heat and add Omega Essential Balance Oil just before serving.
Makes 6 servings.