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Pioneer Woman Veggie Chili
Ingredients
- 2 tablespoons Olive Oil
- 4 cloves Garlics, minced
- 1 large Onion, diced
- 1 medium Red Bell Pepper, seeded and diced
- 1 medium Yellow Bell Pepper, seeded and diced
- 1 medium Green Bell Pepper, seeded and diced
- 2 medium Carrots, peeled and diced
- 2 stalks Celery, diced
- 1 medium Jalapeño, seeded and finely diced
- 3 cups Vegetable Broth, substitute chicken or beef broth if preferred
- 12 ounces Tomato Sauce
- 1 10 ounce can Ro-Tel
- 1/2 teaspoon Salt, or more to taste
- 1 teaspoon Dried Oregano
- 1 tablespoon Ground Cumin
- 2 tablespoons Chili Powder, or more to taste
- 1 14 oz can Red Kidney Beans, drained and rinsed
- 1 14 ounce can Pinto Beans, drained and rinsed
- 15-ounce can Garbanzo Beans
- 1 15 oz can Black Beans, drained and rinsed
- 1 large Zucchini Squash, diced
- 1/4 cup Masa Harina, or use regular cornmeal
- 1/2 cup Warm Water
- tablespoon Cotija Cheese, for serving (optional)
- serving Pico de Gallo, for serving (optional)
- bunch Fresh Cilantro Leaves, for serving (optional)
Directions
- Pour the oil into a large pot and heat over medium heat.
- Add the garlic, onion, bell peppers, carrots, celery, and jalapeno.
- Cook for around 5 minutes until the vegetables start to soften, stirring occasionally.
- Stir in all the seasonings and cook for a few more minutes.
- Add the broth, tomato sauce, and Ro-tel, then bring to a boil.
- Lower the heat and simmer, covered, for 30 minutes.
- Add the beans and zucchini and stir.
- Cover and simmer for 30 more minutes.
- Combine the masa with the warm water, then stir it into the pot.
- Simmer for a further 15 minutes. Check the seasonings and adjust if needed.
- Serve with Cotija cheese, pico de gallo, and cilantro.
Variations
•For a richer tomato flavor, include 2 tbsp of tomato paste
•Swap 1 cup of the stock with a bottle of Mexican beer.
•Add other veggies you enjoy - try chopped mushrooms, diced butternut squash or parsnips.
Source:
The Pioneer Woman