Michael’s Vegetarian Chili
Servings 28
Calories 405kcal
Equipment
- 8 quart stock pot with lid
Ingredients
- 3 tablespoons olive oil
- 1 large onion cut into 1/2-inch chunks
- 1 green bell pepper cut into 1/2-inch chunks
- 1 serrano pepper seeded and minced
- 1 jalapeño pepper seeded and minced
- 1 anaheim pepper seeded and minced
- 10 cloves garlic minced
- 2 tablespoons dried basil
- 2 tablespoons dried oregano
- 4 tablespoons ground cumin
- 1 teaspoon ground cinnamon
- 5 tablespoons chili powder
- 1 tablespoon dried dill
- 1/2 teaspoon kosher salt
- 1 pound yellow squash, cut into 1/2-inch chunks
- 1 pound zucchini squash, cut into 1/2-inch chunks
- 2 pounds roma tomatoes, cut into chunks
- 28 ounces canned crushed tomatoes
- 8 ounces canned tomato sauce
- 15 ounces canned black beans, drained and rinsed
- 30 ounces canned kidney beans drained and rinsed
- 15 ounces canned garbanzo beans drained and rinsed
- 1/2 bunch cilantro rough chopped (reserve some for garnish)
- juice of 1 lemon
Instructions
- Add olive oil to pot over medium-high heat. Add the onions, peppers, and garlic and cook until they start to turn golden. Add the basil, oregano, cumin, cinnamon, chili powder, dill, and salt. Stir and continue to cook until the spices are very fragrant, about 5 minutes.
- Add the yellow and zucchini squash and saute until tender. You can add another tablespoon or two of olive oil as necessary.
- Add the tomatoes and beans. Fill the can of crushed tomatoes with water and add it to the pot. Cover and cook over medium heat for 10 minutes. Reduce heat to low and cook for at least 30 minutes. The flavors develop the longer it cooks. Taste and adjust seasonings as necessary.
Nutrition
Serving: 1cup | Calories: 405kcal | Carbohydrates: 66g | Protein: 20g | Fat: 11g | Saturated Fat: 2g | Sodium: 1342mg | Potassium: 1981mg | Fiber: 23g | Sugar: 17g | Vitamin A: 3630IU | Vitamin C: 76mg | Calcium: 276mg | Iron: 11mg