ReadWriteLearnLove
Veteran
Last weekend I went on a cooking spree and made a huge pot of the Pioneer Woman's Veggie Chili. It is delicious and great for the cooler days. One batch has provided us with enough for 2 dinners plus multiple lunches. It's like the never-ending pot of chili! Here's the recipe so you can enjoy it too:
Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.
Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings.
Serve with Cotija cheese, pico de gallo, and cilantro.
http://thepioneerwoman.com/cooking/veggie-chili/
- 2 Tablespoons Olive Oil
- 4 cloves Garlic, Minced
- 1 whole Large Onion, Diced
- 1 whole Red Bell Pepper, Seeded And Diced
- 1 whole Yellow Bell Pepper, Seeded And Diced
- 1 whole Green Bell Pepper, Seeded And Diced
- 2 whole Carrots, Peeled And Diced
- 2 stalks Celery, Diced
- 1 whole Jalapeno, Seeded And Finely Diced
- 3 cups Vegetable Broth (can Sub Chicken Or Beef Broth If You Prefer)
- 1 can (12 To 14 Ounces) Plain Tomato Sauce
- 1 can (10 Ounce) Rotel (diced Tomatoes And Chiles)
- 1/2 teaspoon Salt, More To Taste
- 1 teaspoon Ground Oregano
- 1 Tablespoon Ground Cumin
- 2 Tablespoons Chili Powder (more To Taste)
- 1 can (14 Ounces) Kidney Beans, Drained And Rinsed
- 1 can (14-ounce) Pinto Beans, Drained And Rinsed
- 1 can Garbanzo Beans, Drained And Rinsed
- 1 can Black Beans, Drained And Rinsed
- 1 whole Large Zucchini (or 2 Medium Zucchini), Diced
- 1/4 cup Masa (corn Flour) Or Regular Cornmeal
- 1/2 cup Warm Water
- Cotija Cheese, For Serving (optional)
- Pico De Gallo, For Serving (optional)
- Cilantro Leaves, For Serving (optional)
Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and zucchini, stir, then cover and simmer for 30 more minutes.
Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings.
Serve with Cotija cheese, pico de gallo, and cilantro.
http://thepioneerwoman.com/cooking/veggie-chili/