Soups,  Vegetables

Vegetable Chili with Chicken Stock

  • 1 cup carrots, diced
  • 2 cups onions, diced
  • 1 cup zucchini, diced
  • 1 cup red bell pepper, diced
  • 1 jalapeno, small dice
  • 2-4 cloves garlic, minced
  • 15 oz can black beans, drained and rinsed
  • 15 oz can pinto beans, drained and rinsed
  • 15 oz can corn, drained
  • 28 oz can crushed tomatoes
  • 2 1/2 cups chicken stock
  • 2 Tbs cumin
  • 1 Tbs oregano
  • 2 tsp coriander
  • 1 tsp chili powder

Directions

  1. Heat oil in a soup pot.
  2. Add onions and garlic and cook 5 minutes or until onions are almost translucent.
  3. Add carrots, zucchini, bell pepper, and jalapeno.  Cook 5-8 minutes until vegetables are softened but not cooked-through.
  4. Add chicken stock and spices.  Bring to a boil and then reduce heat.  Simmer 10-12 minutes or until carrots are cooked.
  5. Bring heat up and add beans and corn.  Bring to a boil and reduce heat.  Serve on its own or with cornbread, rice, etc.  Have hot sauce and salt on hand.  😉