Summer Vegetarian Chili. Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity. Heat the vegetable oil in a large pot over medium heat.
Add onion, garlic, chili powder, and cumin. Vegetarian Chili with Summer Vegetables This hearty and surprising chili features eggplant and "faux meat" that you make by grating tofu on a cheese grater! The flavors are bold, surprising, and satisfying for vegetarians and meat lovers alike.
Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, summer vegetarian chili. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity. Heat the vegetable oil in a large pot over medium heat.
Summer Vegetarian Chili is one of the most popular of current trending meals in the world. It's enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Summer Vegetarian Chili is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this recipe, we have to prepare a few ingredients. You can cook summer vegetarian chili using 16 ingredients and 2 steps. Here is how you cook it.
The ingredients needed to make Summer Vegetarian Chili:
- {Make ready of Vegetable Chili.
- {Get 2 tbsp of olive oil, extra virgin.
- {Get 1 cup of red onion, chopped.
- {Make ready 5 clove of garlic.
- {Prepare 1/4 tsp of chili powder.
- {Get 2 tsp of ground cumin.
- {Make ready 1 can of diced tomato.
- {Get 1 can of (15 ounce) no salt-added black beans.
- {Take 1 cup of water.
- {Make ready 1 cup of bell pepper, chopped (any color).
- {Get 1 cup of zucchini, chopped.
- {Take 1 cup of corn kernels.
- {Get 1 cup of white mushrooms, chopped.
- {Make ready 1 cup of cilantro, chopped.
- {Take 1/4 tsp of cayenne pepper.
- {Make ready 1 of salt & fresh ground pepper to taste.
Don't feel limited to the summer time to make this. Vegetable chili just might be the best transition meal from hot summer into a cool fall. This summer vegetable chili is loaded with fresh zucchini, bell peppers, roasted tomatoes, and plenty of fiber-packed beans. The secret to creating smoky flavor is fire-roasted tomatoes.
Instructions to make Summer Vegetarian Chili:
- Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed..
- Serve alone or over rice. Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro..
However, chili is an ultimate comfort food, and more adaptable than we often give it credit for! This summer chili stands out because most of its substance comes from the types of produce that really shine in July and August. All this seasonal veg makes this chili fresh and very healthy! Food Network Magazine's Summer Vegetable Chili (pictured above) is simple to make, and unlike stews that require hours of simmering, it's ready to eat in a hurry. In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots.
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