Hearty Vegetable Chili
A meatless chili with even more flavor.
- 1 Tablespoon Canola Oil
- 1 Cup Red Bell Pepper diced
- 1/2 Cup Onion diced
- 2 Medium Zucchini diced
- 2 Cloves Garlic minced
- 2 Cans Kidney Beans (15 oz. each)
- 2 Cans Diced Tomatoes (14 oz. each)
- 2 Cans Tomato Sauce (8 oz. each)
- 4 oz. Can Diced Green Chilies
- 3 1/2 Cups Water
- 1 Tablespoon Chicken Soup Base I like “Better than Bouillon"
- 1 Tablespoon Chili Powder
- 3/4 teaspoon Cumin
- 1/8 teaspoon Oregano
- 1 1/2 Cups Frozen Corn
- Cheddar cheese
- Plain Greek Yogurt
Put oil in large pot and add onion, bell pepper, and zucchini. Cook 6 to 8 minutes or until vegetables are tender. Add garlic for last 60 seconds of cooking.
Add drained kidney beans and all remaining ingredients. Simmer 15 to 20 minutes.
Top with shredded cheese and a dollop of Greek Yogurt.
Try my Hearty Corn Bread with this chili. Yum!
If you have ever eaten at Cafe Rio, surely you have been introduced to the phenominal dressing served with their salads. Well, I think this one tastes even better, not that I am biased or anything… I’m not a huge fan of spicy dressings, so I made this one a bit less firey than the one served in the restaurant. If you are a spice-wimp like me, you will love this dressing. You might just eat it on everything–salad, chopped veggies, chips, rice, quesadillas–the possibilities are endless. If you aren’t like me, well, search Google for the original recipe with more spice. Enjoy!