HARVEST VEGETABLE CHILI

24 portions (1 cup )


3/4 cup	Vegetable Oil
6 cups	Carrots, peeled, cut in half horizontally, sliced into half-moons
6 cups	Zucchini, cut in half horizontally, sliced into half moons
6 cups	Yellow squash, cut in half horizontally, sliced into half moons
3 cups	Red bell pepper, diced
3 cups	Yellow bell pepper, diced
6 cups	Onion, peeled, diced
6 quarts	Angela Mia® No Salt Added Whole Peeled Tomatoes
4 cups	Chickpeas, canned, drained and rinsed
3 cups	Frozen corn, thawed
6 tsp	Dried oregano
6 tsp	Ground cumin
6 tbsp	Chili powder
2 tbsp	Granulated sugar
3 tbsp	Salt
2 tbsp	Ground black pepper
3 quarts	Low-sodium vegetable stock
1/2 cup	White cheddar cheese, shredded

Percent Daily Values are based on a 2,000 calorie diet

Step 1

Heat oil over medium heat in large stockpot or Dutch oven.
Step 2

Add carrots, zucchini, squash, red and yellow bell peppers and onions. Sauté vegetables for 8-10 minutes or until tender and beginning to carmelize.
Step 3

Add tomatoes, chickpeas, corn, oregano, cumin, chili powder, sugar, salt, black pepper and stock. Stir until combined.
Step 4

Bring to a simmer and reduce heat to low. Allow chili to simmer uncovered for 45 minutes, stirring occasionally.
Step 5

To Make One Portion: Ladle one cup chili into warm bowl. Garnish with 1 teaspoon white cheddar cheese.