October 3, 2011

Vegetable Chili

Heart-warming Soups

20 minutes

30 minutes

“When a local farmer shared this recipe with Grandma, he explained it as having "a whole garden of great taste." ”

Assorted fresh vegetables such as bell peppers, broccoli, carrots, zucchini, yellow squash or mushrooms (enough for 5 cups prepared)
1 tablespoon vegetable oil
1 1/2 cups coarsely chopped onion (about 1 large)
1 teaspoon minced garlic
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (15–16 ounces) pinto beans, rinsed and drained
2 cans (14 1/2 ounces each) diced tomatoes with green chiles, undrained
1 can (8 ounces) tomato sauce
2 teaspoons chili powder
1/2 teaspoon hot pepper sauce
6 tablespoons sour cream
6 tablespoons shredded Cheddar cheese

1
Cut the fresh vegetables into 1/4-inch slices or large bite-size pieces. Measure 5 cups and reserve any remaining vegetables for a later use. Set aside.
2
Heat the oil in a 4- or 5-quart heavy saucepan or Dutch oven over medium heat. Add the onion and garlic. Cook, stirring frequently, until the onion is softened, about 5 minutes.
3
Stir in the sliced fresh vegetables, cannellini beans, pinto beans, tomatoes, tomato sauce, chili powder and pepper sauce. Bring to a boil. Reduce heat to medium-low. Cover and cook, stirring occasionally, until the vegetables are crisp-tender, 25–30 minutes. Divide evenly among 6 bowls. Top each serving with 1 tablespoon sour cream and 1 tablespoon Cheddar.

A frozen vegetable blend (16-ounce package) can be substituted for the fresh vegetables. If frozen vegetables are large, cut into bite-size pieces.

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