Gail’s Veggie Chili
Posted by Gail | Filed under Gail Cooks!
I love chili. A while back Alex asked me to make a veggie version so her roomie could also enjoy it. I was skeptical; chili with no meat? But Baby Girl asked for it so I gave it a swing. Out when the meat… never to return. Since then I’ve made veggie chili exclusively: I don’t miss the meat one little bit. In fact, with the extra beans I put in for texture and protein, this might be my most healthful recipe.
This recipe makes a huge pot of veggie chili, which I then decant into single-serve containers and stick in the freezer. When I need a quick lunch or am just in the mood for Mexican, I defrost, grate some old cheddar, make some guacamole and toast some taco shells to dip and scoop. Ooooh sooo good!
Just so you know, I chop everything but the zucchini in a food processor so it’s very fine. The zucchini I cut by hand for more texture.
- 7 large carrots chopped fine
- 1 head cauliflower chopped fine
- 3 red, yellow or orange peppers chopped fine
- 1 bunch of celery chopped fine
- 4 medium onions chopped fine
- 5 cans (19 oz) beans: your choice. I use red and white kidney beans, chick peas and black-eyed peas (with juices from the tin)
- 1 bag frozen corn
- 4 zucchini’s chopped medium
- 2 large (or 4 small) tins of tomato paste
- 5 680 ml cans tomato sauce
- 1/3 cup (or to taste) chili powder
- 1/3 cup (or to taste) cumin
- 1.5 tsp celery salt
- Chop all the ingredients.
- Put the tomato paste, sauce, and beans/peas in a large pot. I use my stock-pot for this.
- Add chili powder, cumin, celery salt. Stir.
- Add carrots, cauliflower, onions.
- Stir and let cook on low heat for about one hour.
- Add celery, peppers, and corn.
- Let cook for another 30 minutes. Taste and adjust (add more) chili powder and cumin keeping the ratio 1:1
- Cook for another 30 minutes. Turn off the heat.
- Add chopped zucchini, stir and let cool.