Vegetable Medley Chili

Spicy chipotle chili filled with carrots, eggplant, broccoli, and zucchini. This vegetable medley chili is delicious and comforting, perfect for chilly spring days.

Happy Sunday!

Guess what I saw yesterday? Avengers: Endgame. I’ll be honest, I actually haven’t seen the other movies, but my sister really wanted to see this one so we went. Luckily, we live near an old school theater so it wasn’t too crowded. I don’t need all the new amenities so somewhere close by was perfect. I won’t spoil the movie. But 3 hours is a really long time for me to sit in one spot. lol.

And today, my sister and I are participating in the Oral Cancer Awareness Fundraiser Walk. We’re walking along Crissy Fields in the Marina district all the way to Fort Point by the Golden Gate Bridge. I’m hoping that it won’t be too windy. We had a few days of warm spring weather last week but then suddenly it became cold and foggy all over again.

So this vegetable medley chili is perfect for keeping warm. At least, once I get home from the walk.

I love how chilis are so easy to make. You can customize the ingredients depending on what you want. Most days, I actually like my chili meatless. There are so many vegetables that you can add, and you can change it up to keep it seasonal. Plus, it keeps the chili from being too heavy.

The chili is slightly spicy and smoky from the chipotle peppers and adobo sauce. The different vegetables add texture to the chili. I’m absolutely in love with this dish as a weeknight dinner because it’s so easy to make. If I’m in the mood, I can serve the chili with toasted bread. So warm and so comforting, perfect for a cold night.

In a large sized pot, add olive oil over low to medium heat and allow the olive oil to warm for about a minute. Next, add minced garlic, and cook until aromatic and golden. Add sliced onions, diced carrots, and sliced celery, and cook until they have softened.

Add a medley of chopped eggplant, cut zucchini, and chopped broccoli florets. Cook for several minutes until all the vegetables have softened.

Pour in the vegetable broth. Add chipotle peppers, adobo sauce from the can of chipotle peppers, diced tomatoes, tomato paste, sugar, oregano, all spice, cumin, thyme, and paprika. Stir until all the ingredients are combined.

Allow the chili to simmer and thicken for about 20-30 minutes.

Serve this vegetable medley chili warm with bread and garnished with parsley.

Enjoy!

Vegetable Medley Chili

 

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Prep time

15 mins

Cook time

40 mins

Total time

55 mins

 

Spicy chipotle chili filled with carrots, eggplant, broccoli, and zucchini. This vegetable medley chili is delicious and comforting, perfect for chilly spring days.

Author: Andrea Giang

Recipe type: Entree

Serves: 4-6 servings

Ingredients

• 2 tablespoons vegetable oil
• 3 cloves of garlic, minced
• 1½ cup diced onions
• 1½ cups carrots, sliced
• 1½ cups celery, sliced
• 2 cups eggplant, diced
• 2 cups zucchini, sliced
• 2 cups broccoli floret
• 2 cups vegetable broth
• 4 chipotle peppers from can of chipotle pepper in adobo sauce, sliced
• 3 tablespoons adobo sauce from can of chipotle pepper in adobo sauce
• 28 ounce can diced tomatoes
• 1 - 6 ounce tomato paste
• 1 tablespoon granulated sugar
• 1½ teaspoon oregano
• ⅛ teaspoon allspice
• 1 teaspoon cumin
• 1 teaspoon thyme
• 1 teaspoon paprika

Directions:

1. In a large sized pot, add olive oil over low to medium heat and allow the olive oil to warm for about a minute. Next, add minced garlic, and cook until aromatic and golden. Add sliced onions, diced carrots, and sliced celery, and cook until they have softened.
2. Add a medley of chopped eggplant, cut zucchini, and chopped broccoli florets. Cook for several minutes until all the vegetables have softened.
3. Pour in the vegetable broth. Add chipotle peppers, adobo sauce from the can of chipotle peppers, diced tomatoes, tomato paste, sugar, oregano, all spice, cumin, thyme, and paprika. Stir until all the ingredients are combined.
4. Allow the chili to simmer and thicken for about 20-30 minutes.
5. Serve this vegetable medley chili warm with bread and garnished with parsley.

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