A spicy chili filled with fresh summer vegetables like carrots, corns, red bell peppers, and tomatoes served with bread. This spicy summer vegetable chili is a delicious summer take on a fall classic.
Ingredients
2 tablespoons olive oil
4 cloves of garlic, minced
½ large onion, sliced
4 large mushrooms, sliced
1 medium red bell pepper, sliced or diced
1 ½ cup chopped carrots
1 medium zucchini, sliced
1 medium jalapeno, diced
1 ½ cup corn kernels, fresh, canned, or frozen
1 – 14 oz can kidney beans, drained
2 ¼ cup vegetable broth (or chicken broth)
1 – 7 oz can chipotle peppers in adobo sauce
2 tablespoons adobo sauce
1 – 6 oz can tomato paste
1 ½ teaspoons dried oregano
⅛ teaspoon all spice
½ teaspoon crushed red peppers
1 teaspoon cumin
1 teaspoon dried thyme
1 teaspoon paprika
1 teaspoon chile powder
1 cup grape tomatoes, sliced
Garnish: chopped cilantro/parsley/basil
Bread for serving
Directions:
In a large pot, add about two tablespoons of olive oil. Allow the olive oil to warm up for about a minute. Then add minced garlic and sliced onions. Cook until the garlic and onions have softened and become tender.
Next, add the carrots, mushrooms, and red bell peppers. Add a splash of the vegetable broth to prevent the vegetables from becoming burnt at the bottom. Cook these for about 5 minutes until tender.
Add zucchini, corn kernels, jalapenos, and kidney beans, and cook for about 5 minutes.
Add the vegetable broth, tomato paste, seasonings, chipotle pepper in adobo sauce, adobo sauce, and fresh tomatoes.
Stir to incorporate all the ingredients and allow the chili to simmer until all the vegetables are tender.
Garnish the chili with cilantro, parsley, or basil before serving.
Serve the chili warm with toasted bread.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2016/07/05/spicy-summer-vegetable-chili/