Ingredients
- 2 Tblsp of olive oil
- 2 cups of vegetable broth
- 1 (8oz.) can of tomato sauce
- 1 (16oz.) can of crushed tomatoes (rinsed and drained) 1 (16oz.) can of white hominy (rinsed and drained) 1 (16oz.) can of pinto beans (rinsed and drained)
- 1 (16oz.) can of garbanzo beans (rinsed and drained)
- 1 (16oz.) can of black beans (rinsed and drained)
- 1 cup of frozen corn (drained if using canned) 1 medium green bell pepper (seeded and chopped)
- 1 medium red bell pepper (seeded and chopped)
- 1 medium zucchini (ends trimmed and diced) 1 large onion (chopped) 1 Tblsp of minced pickled jalapeño (from can or jar) ½ packet of chili Mexican seasoning (adjust to taste) 1-2 tsp of cumin
- 1 Tblsp of dried oregano 4 garlic cloves (minced or paste)
- salsa verde (optional To taste)
- NOTE- You can add baked tofu cubes to this chili.
Description
This Is A Very Nice Way To Taste The Authentic And Traditional Mexican Flavor Of Chili With A Vegetarian Twist, Including TOFU. Very Nice Alternative And Very Healthy As Well.
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