Veggie Chili

Submitted by: Acadamy Canada Culinary Class - Downhome Magazine
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: More than 1 hour

6 tbsp extra virgin olive oil
4 cups onion, chopped
2 cups carrot, grated
2 cups celery, sliced
1/2 cup fresh garlic, minced
6 cups mushrooms, chopped
2 cups portobello mushrooms, chopped
2 cups zucchini, chopped
4 cups butternut squash, cubed
2 cups bell peppers (any colour), chopped
2 (19 oz/540 ml) cans black beans, drained
2 (19 oz/540 ml) cans chickpeas, drained
4 (5 oz/148 ml) cans tomato paste
2 tsp dry chili flakes
2 tsp ground cumin
8 tsp chili powder
2 tsp paprika
1 tsp cayenne pepper
1 cup white wine
2 (28 oz/796 ml) cans diced tomatoes
Heat oil over medium heat. Sweat onion, carrot, celery and garlic until the onion is translucent. Add mushrooms, zucchini and squash; cook until squash starts to soften. Add peppers, beans, chickpeas, tomato paste and spices. Turn heat to high and once the mixture starts to sizzle and stick to the pan, add the wine to deglaze. Turn the heat to medium and add the diced tomatoes. Cook until the mixture is thoroughly heated and the liquid has reduced and thickened to your liking. Season to taste. Yield: 12 servings

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