Veggie Chili


2 Tbsp Olive OIl

3 Garlic Cloves, minced

3 Red Bell Peppers, diced

1 Onion, diced

2 stalks Celery, Diced

2 Carrots, peeled

1 Zucchini, diced

4 Cups, broth (Veggie or Chicken)

1 14 oz can Tomato Sauce

1 16 oz can Diced Tomoatoes

2 sweet potatoes, peeled and diced

1 Tbsp Cumin

2 Tbsp Chili Powder

1 can Black Beans

1 can Kidney Beans

1 Can Chickpeas

1/4 cup corn meal

1/2 cup warm water


In a large pot, heat the oil over medium heat. Add the garlic, onion, bell pepper, carrots and celery.  Cook for about 5 minutes, stirring occasionally, until starting to soften. Add the cumin, chili powder, and salt. Stir and cook for a few more minutes.

Pour in the broth, tomato sauce and diced tomatoes. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans, sweet potatoes and zucchini, stir, then cover and simmer for 30 more minutes.

Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings.



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