Posted in Dairy Free, Gluten Free, Must Make, Soup

Vegetarian Chili

This is an amazing way to eat your veggies. I love this topped with fresh avocado and cilantro. 


Vegetarian Chili

By: Bekie A

Ingredients 

1 1/2 cups of diced celery 

1 1/2 cups of diced onion 

1 1/2 cups of diced bell (red, green, and yellow) peppers

1 poblano diced 

2 cups of butternut squash cubed

1 can of Rotel 

1 can of organic pinto beans

1 can of organic kidney beans

2 Tbsp cilantro

1 Tbsp tomato paste

Smoke infused olive oil (or add smoke sea salt to regular olive oil)

1 Tbsp garlic salt

1 Tbsp cumin

1 Tbsp chili powder

Pinch of red pepper

1/2 Tbsp smoke paprika

1/4 tsp or more Chipotle chili powder (for spicy)

1 carton of veggie broth or beef bone broth for meat eaters 

1/2 Tbsp or more of Balsamic vinegar 

Directions:

Pour butter squash onto a baking Pan and drizzle with olive oil.  Broil for 10 minutes.


Then sauté remaining veggies in a large stock in 1-2 Tbsp of oil.

I used the prediced to save time.


The yummy oil I used👇🏻


Once onions become translucent, add in beans, squash, tomatoes, broth, and spices. Add in cilantro and Balsamic. Stir. Simmer on low for 10 minutes. Serve with avocodo and fresh cilantro. 

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