RICHMOND, Va - Williamsburg-based Cookbook Author and Recipe Developer Chef K served up a flavorful and hearty Vegetarian Chili packed with garden fresh vegetables. For more information visit online at www.facebook.com/ChefKsSouperSalads.
CHEF K’s Vegetarian Chili
Ingredients:
2 Tablespoons Olive Oil
3 medium Zucchini, chopped
1 large Sweet Onion, chopped
1 Red Sweet Pepper, chopped
1 Green Pepper, chopped
3 cloves of Garlic, finely chopped
3 medium Fresh Tomatoes, chopped
1 14oz can Cannellini beans, drained and rinsed
1 14oz can Dark Kidney beans, drained and rinsed
1 cup Vegetable Broth
1 cup V8 Juice
1 14oz can Diced Stewed Tomatoes
1 Jalapeño Pepper, seeded and chopped
2 Tablespoons Chili Powder
1 Teaspoon Ground Cumin
Fresh Cilantro, optional
Shredded Cheddar, optional
Directions:
Heat a Dutch oven or other large pot over medium high heat. Add olive oil, zucchini, onions, and peppers, sauté until tender. Add garlic and fresh tomatoes, sauté about 1 minute more. Add beans, vegetable broth, V8 Juice, and stewed tomatoes. Bring to a slight boil, add Jalapeño pepper and seasonings. Reduce heat, cover and simmer for approximately 30 minutes. Serve topped with fresh chopped cilantro and shredded cheddar.
