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| Jessica's Vegetarian Chili |
"I am on the Daniel Fast and chili is one of my favorite things to eat. This is now my favorite chili! It's full of flavor and I don't feel bad for indulging. Enjoy and let me know how you liked it! Serve with a sweet or savory cornbread. See my recipes for both."
Ingredients :
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, minced
- 4 sweet peppers, chopped
- 1 yellow squash, cut into large chunks
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 zucchini, cut into large chunks
- 1 tablespoon chili powder
- 1 tablespoon oregano
- 1 tablespoon parsley
- 1 1/2 teaspoons ground paprika
- 1 1/2 teaspoons ground cumin
- 2 bay leaves
- salt and ground black pepper to taste
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can chili beans
- 1 (14.5 ounce) can diced tomatoes
Instructions :
| Prep : 35M | Cook : 6M | Ready in : 1H12M |
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- Heat oil in a large pot over medium-high heat. Saute onion and garlic in the hot oil until onion starts to soften, 2 to 3 minutes. Add sweet peppers, yellow squash, green bell pepper, red bell pepper, zucchini, chili powder, oregano, parsley, paprika, cumin, bay leaves, salt, and pepper; cook and stir for 5 minutes.
- Stir crushed tomatoes, kidney beans, chili beans, and diced tomatoes into the pot. Reduce heat to medium-low; cook chili, stirring occasionally, until flavors combine, 30 to 45 minutes.
Notes :
- You can add meat to this for a heartier chili. I recommend lean ground beef or smoked sausage.
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