This chili is filled with veggies, but it's delicious. A perfectly cozy and hearty meal for fall or winter.
The other day the temperatures dropped below freezing. Knowing there was a hard freeze that night, we went outside and picked the rest of the vegetables in the garden. We had so much out there. By the time we were done we had bowls of red and green tomatoes covering our counter, and eight or nine decent sized zucchini. There was so much!
I've been overwhelmed with the amount of produce sitting on our counter so I decided to make this vegetable chili tonight. It has so many vegetables! I used my food processor to grate the carrots and zucchini, and to chop the rest of the veggies. I also threw the tomato mixture in the food processor. It made everything go so much quicker!
I love how many vegetables go into this soup. Everything looks so colorful when your putting it in. I really love it! Even though I eat the chili with tortilla chips, I still feel like I'm eating something that's good for me. It's nice to have such a variety of veggies in one dish!
1 onion, chopped
3 cloves of garlic, minced
8 ounces mushrooms, chopped
3 zucchini, grated
3 carrots grated
3 bell peppers, chopped (assorted colors)
1 small can green chili peppers (optional)
2 tablespoons vegetable bouillon
2 32 ounces cans stewed tomatoes
2 teaspoon cumin
2 teaspoon oregano
3 tablespoons cocoa powder
3 tablespoons chili powder
1 16 ounce can diced tomatoes
2 cups kidney beans
2 cups black beans
2 cups garbanzo beans
2 cups corn
Combine onion, garlic, mushrooms, zucchini, carrots, bell peppers and chili peppers and 2 cups of water. Bring to a boil and cook until soft.
Meanwhile, combine stewed tomatoes, bouillon, and spices blender. Blend smooth. Pour over vegetables. Add diced tomatoes. Cook on medium another 20 minutes. Add beans and corn and heat through. Serve.
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