This is a vegetarian meal, vegan if you remove the dairy product garnish. I call it chili, my husband calls it taco soup. A great one pot meal that can easily be done on the stove or in the crock pot.
4 tbs vegetable oil
1 large onion, diced
1 small jalapeño, seeds & ribs removed, very finely diced (more or less, depending on your heat tolerance)
4 small cloves garlic, finely grated
1 carrot, shredded finely
2 large zucchini squash, shredded
3 bell pepper, diced
Heat oil in a large pot over medium-high heat. Each layer of vegetables should be lightly salted and peppered, then cooked about 5 minutes. Add onions, garlic & jalapeño. Cook until onions begin to soften. Add carrot and zucchini and cook about 5 minutes. Add peppers, cook about 5 minutes. Then add:
4 medium size Roma tomatoes, diced
20 oz vegetable stock
8 oz tomato paste
1 entire 16 oz can of corn, NOT drained
2 tsp ground cumin
2 tsp ground coriander
2 tsp salt (split for layering)
1/2 tsp black pepper
2 tsp chili powder
2 tsp onion powder
1/2 c chopped cilantro
Add in remaining ingredients, and any remaining salt and bring to a boil. Cover and lower heat to medium low, cooking until all vegetables are soft -about 30 minutes. Salt & pepper to taste.
Garnish: Ladle into bowls and immediately place cheese on top. Add sour cream, fresh cilantro, crushed corn chips.
This also doubles as a great party dip. Mix in cheddar or pepper jack cheese, heat & serve with corn chips.
This sounds fantastic! I’ve been looking for a vegetarian chili recipe that didn’t contain beans, and I can’t wait to try this 🙂 thank you for posting this recipe!
I “ditto” the above comment. It’s nice to find a bean-free veggie chili option. 😉