Vegetable Chili

1 (16 oz.) can vegetable broth                                        Salt-free herb seasoning to taste
1 large onion, chopped                                                    1/2 cup ground chili powder
2 clove garlic, chopped                                                    1/2 tsp. ground cumin
2 cups chopped baby carrots                                          1/4 tsp. smoked paprika
2 zucchini squashes, chopped                                        1 (10 oz. can) Ro-Tel tomatoes
2 yellow squashes, chopped                                            1 (10 oz.) can mild enchilada sauce
1(16 oz.) can dark red kidney beans,                             1(16 oz.) can Blue Runner Cream-Style                                                         drained and rinsed                                          kidney beans (optional)                                        1 1/2 cups frozen corn

In a large, heavy Dutch oven, heat about 1/2 cup of the broth to a simmer on high heat. Add the onion, garlic, and carrots and sauté until tender, about 5-7 minutes. Add the squashes and sauté another few minutes, adding more broth if it boils dry. Add everything else but the cream-style beans. Add the rest of the broth (you may not need the entire can-just enough to make it slightly soupy. Reduce heat to low, cover and cook for at least 30 minutes. Stir in the cream-style beans. Serve over Beautiful Rice*. You can sprinkle Mexican style cheese on top if you want.

                                                                                                   IMG_0659              *See Beautiful Rice recipe in “How to Be A Vegetarian In a World Full Of Cowboys” Chapter.

 

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