Description
This award winning (yes, it is!) chili is warming, filling and meat eaters alike will be satisfied. It truly is one of the best veggie chilis I’ve ever had!
Ingredients
- 3 tablespoons olive oil
- 1 cup diced white onion (1 small)
- 1 cup diced celery (4 stalks)
- 1 cup diced carrots (3 medium)
- 1 cup diced zucchini (2 small)
- 8 oz mushrooms, stemmed, diced
- 4 cloves garlic, crushed
- 1 cup corn, frozen or fresh
- 1 teaspoon ground curry powder
- 1 teaspoon ground cumin
- 2 teaspoons chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1– 15 oz can garbanzo beans, drained
- 1– 15 oz can lentils, drained
- 28 oz can diced tomatoes
- 12 oz jar chili or cocktail sauce
- 2 cups water
- 1 cup COOKED quinoa
Instructions
- In a large stockpot, heat olive oil over medium heat.
- Add onion, carrot and celery. Cook 2-3 minutes. Add zucchini and mushrooms. Cook 2-3 minutes longer. Add garlic and corn and cook 1-2 minutes.
- Add curry, cumin, chili powder, oregano, salt and pepper. Stirring constantly, cook vegetables another 5 minutes or so.
- Add drained garbanzo beans, drained lentils, chili sauce, crushed tomatoes and water. Bring to a boil; reduce heat to low and simmer 10 minutes.
- Add cooked quinoa and cook another 10 minutes.
- Serve as is or top with shredded cheese, sour cream and minced red onion.