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!
- 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
- 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.