Nice & Light Spring VEGAN Chili Recipe

What You’ll Need

2 tablespoons olive oil

1 green zucchini, cut in 1/2-inch slices

1 yellow summer squash, cut in 1/2-inch slices

1 red pepper, chopped

1 jalapeno pepper, seeds removed and diced

4 garlic cloves

1 onion, chopped

1 (46-ounce) bottle of “spicy” vegetable blend juice

1 tablespoon tomato paste

1 (15-ounce) can black beans, drained

1 (15-ounce) can chili beans in spicy sauce, undrained

1 (15-ounce) can dark red kidney beans, drained

1 (15-ounce) can corn, drained

1-1/2 tablespoons chili powder

1/2 teaspoon oregano

1/2 teaspoon black pepper

1/4 teaspoon ground red pepper

1 bouillon cube (optional)


DIRECTIONS: Saute all the prepared vegetables with the minced garlic in the olive oil for about 5 minutes. Add the saute mixture to a large soup pot with all remaining ingredients, stirring to combine. Bring chili to a boil and then simmer for no more than 1 hour. Makes 16 servings.

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