This chili relies on a cornucopia of fresh vegetables for its texture and flavor. It's a great way to make sure everyone "eats their vegetables."
1 tablespoon safflower oil
1 large onion, chopped
1 large carrot, diced
1 small red bell pepper, diced
1/2 cup chopped celery
2 garlic cloves, minced
1 jalapeño, seeded and minced
2 small zucchini, diced
2 large tomatoes, chopped
2 cups fresh or frozen corn kernels
2 cups water
1 can (6-ounce) tomato paste
4 tablespoons hot or mild chili powder
1 teaspoon salt
1 teaspoon dried oregano, preferably Mexican
1 teaspoon sugar
2 tablespoons minced parsley, for garnish
Heat the oil in a large chili pot over medium heat. Add the onion, carrot, bell pepper, celery, garlic, and jalapeño. Cover, and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes.
Add the zucchini, tomatoes, corn, water, tomato paste, chili powder, salt, oregano, and sugar, and Stir well. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes, adding more water if necessary. Serve garnished with the minced parsley.
The Vegetarian Chili Cookbook
80 Delightfully Different One-Dish Meals
By Robin Robertson
Harvard Common Press
Recipe Reprinted by permission.
This page created January 1999
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