Recipe: Appetizing Summer Vegetarian Chili

Summer Vegetarian Chili. Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity. Heat the vegetable oil in a large pot over medium heat.

Add onion, garlic, chili powder, and cumin. This Summer Vegetarian Chili, which is also vegan and gluten-free, is packed with summery vegetables, including zucchini, peppers, corn, carrots, and tomatoes. Plus, the addition of steel cut oats gives it a "meaty" texture. You can cook Summer Vegetarian Chili using 16 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Summer Vegetarian Chili

1. Prepare of Vegetable Chili.
2. It’s 2 tbsp of olive oil, extra virgin.
3. You need 1 cup of red onion, chopped.
4. Prepare 5 clove of garlic.
5. Prepare 1/4 tsp of chili powder.
6. Prepare 2 tsp of ground cumin.
7. Prepare 1 can of diced tomato.
8. It’s 1 can of (15 ounce) no salt-added black beans.
9. Prepare 1 cup of water.
10. Prepare 1 cup of bell pepper, chopped (any color).
11. You need 1 cup of zucchini, chopped.
12. You need 1 cup of corn kernels.
13. You need 1 cup of white mushrooms, chopped.
14. You need 1 cup of cilantro, chopped.
15. It’s 1/4 tsp of cayenne pepper.
16. Prepare 1 of salt & fresh ground pepper to taste.

You can also freeze the chili to enjoy over time. Food Network Magazine's Summer Vegetable Chili (pictured above) is simple to make, and unlike stews that require hours of simmering, it's ready to eat in a hurry. In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots. In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering.

Summer Vegetarian Chili instructions

1. Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed..
2. Serve alone or over rice. Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro..

Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. I used to make this dish with beef, but substituting with portobella mushrooms turned it into my family's vegetarian favorite.