2 tbsp/30mL Vegetable or olive oil
3 cups/750mL Onion, chopped
1 cup/250mL Green pepper, chopped
1 cup/250mL Mushrooms, sliced
1 cup/250mL Red pepper, chopped
2 cloves Garlic, minced
2 tbsp/30mL Chili powder
2 tbsp/30mL Ground cumin
1 cup/250mL Broccoli
1 Zucchini, diced large
340g pkg Veggie ground round (optional)
2 x 19oz/540g Canned kidney beans, drained
28ozs/795g Canned pureed tomatoes
19ozs/540g Canned chick peas, drained and rinsed (substitute with black beans or mixed beans)
2 tbsp/30mL Cider vinegar
2 tbsp/30mL Brown sugar, packed
Salt and pepper to taste
- Heat vegetable oil. Add onion, mushrooms and peppers and sauté until soft. Add garlic, chili powder and cumin, stir to bloom flavours, approx. 2 minutes. Add veggie ground round and heat through. Add remaining ingredients. Heat, stirring often until mixture starts to boil.
- Simmer slowly, uncovered, for 1 hour, stirring occasionally or 6-7 hours on low in a crock pot unattended. Season with pepper and salt to taste.
- Garnish with cilantro leaves or sliced green onions if desired.
This recipe freezes well.
This chili recipe can be prepared stove top, & moved into a crock pot to cook unattended. A warming and healthy recipe to come home to!