HARVEST VEGETABLE CHILI
HARVEST VEGETABLE CHILI

HARVEST VEGETABLE CHILI

Yield
24 portions
Portion Size
1 cup
Ingredients: Measure:
Vegetable Oil
3/4 cup
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
6 cups
Red bell pepper, diced
3 cups
Yellow bell pepper, diced
3 cups
Onion, peeled, diced
6 cups
Angela Mia® No Salt Added Whole Peeled Tomatoes
6 quarts
Chickpeas, canned, drained and rinsed
4 cups
Frozen corn, thawed
3 cups
Dried oregano
6 tsp
Ground cumin
6 tsp
Chili powder
6 tbsp
Granulated sugar
2 tbsp
Salt
3 tbsp
Ground black pepper
2 tbsp
Low-sodium vegetable stock
3 quarts
White cheddar cheese, shredded
1/2 cup

Directions

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

  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.

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

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

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

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