Ingredients
- Vegetarian Chili
by Rebecca Richardson
Ingredients
2 tablespoons ghee (or olive oil)
1 1/2 cups chopped yellow onions
2 cup chopped bell peppers
3 tablespoons minced garlic
2 to 3 Serrano peppers, stemmed, seeded, and minced, depending upon taste
2 medium zucchini, stem ends trimmed and cut into small dice
2 cups eggplant
2 cups corn kernels
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed (canned mushrooms will do in a pinch)
4 tablespoons chili powder
1 tablespoon Creole seasoning (if available)
1 1/2 tablespoon ground cumin
1 1/4 teaspoons salt
2 cans diced tomatoes
3 cups kidney beans (2 cans)
2 cup vegetable or chicken stock*
Accompaniment
Cooked quinoa
Optional Garnishes
1/4 cup chopped fresh cilantro leaves
Shredded cheddar cheese
Sour cream or strained plain yogurt, garnish
Diced avocado, garnish
Chopped green onions, garnish
Description
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