Vegetarian chili

By uclahealth • March 3, 2016

VegeterianChili

Serves 6

Recipe Ingredients

1 ½ tsp. Olive oil
¾ cup Onions, fresh, diced
1 tsp. Garlic, chopped
½ cup Celery, chopped
¾ cup Green bell pepper, julienned
¾ cup Zucchini, diced 1”
¾ cup Mushrooms, pre-sliced
1 tsp. Chili powder, mild
½ tsp. Cayenne pepper
1 ¼ tsp Cumin, ground
1 ¼ tsp. Coriander, ground

¼ tsp. Salt
½ tsp. Black pepper
14 oz. Black beans, canned
14 oz. Kidney beans, canned
2 tsp. Jalapeno pepper, diced
3 cups Tomatoes, canned, diced
¾ cup Tomato juice
1 Tbsp. Tomato paste
1 ½ tsp. Tomato paste
2 tsp. Ketchup
2 ½ Tbsp. Cilantro, fresh, chopped

Heat olive oil in a sauce pan and add onions, garlic, celery, and green peppers.
Sauté for 3 minutes.
Add zucchini and mushrooms, cook 1 minute.
Mix all spices and add to vegetables and cook 2 minutes.
Add all remaining ingredients, except cilantro.
Bring to a boil, reduce heat and simmer 20 minutes.
Fold in cilantro and serve.