This morning after shoveling the heavy wet snow, I was STARVING and watching the early show. They were showing Chili recipes and the showed "Texas Chili - with Beef", "Turkey Chili" and "Veggie Chili". The chef said with veggie chili you can put whatever you like, so here is my adaptation of "Veggie Chili"... Share & Enjoy!
Olive Oil
1 onion, diced
2 cloves of garlic, minced
4 small russet potatoes, cleaned and diced in 1/2 inch dice
1 yellow pepper, diced
1 orange pepper, diced
1 red pepper, diced
1 cup baby bellas, sliced
1/2 bag dried Great Northern Beans
3 stalks celery, diced
1 large can diced tomatoes
1 small can stewed tomatoes with garlic & onion
1 small can green chiles
1 can chick peas, rinsed
2 cups veggie stock
1 cup water (+ more if needed)
1/8 cup chili powder
1/2 tsp crushed red pepper
1 tsp paparika
Add all the ingredients except the water to a slow cooker. Stir to combine so that all the flavors meld together. Add the water if there is not enough liquid. Remember with the dried beans you will need a bit more liquid. Put the lid on and cook on high for 6 hours or so until the beans are soft.
I would put it all in before work and it should be good to go when you get home!
1 tsp dried cilantro
S&P
