Chunky Vegetable and Bean Chili

Chunky Vegetable and Bean Chili

There will be lots and lots and lots of eating over the next few weeks.  And most of the food we will be noshing, gobbling, and devouring will be rich and heavy.  Why not have another option to offer the guests that will be dropping by albeit neighbors, college students on break, and numerous family members.

This vegetarian entree comes together in no time and tastes even better after it has had a day or two in the refrigerator for the flavors to meld.  Have sour cream, shredded cheddar cheese, chopped onions, hot sauce, and fresh cilantro on hand so guests can top their chili as they please.  Pick up a loaf of bread from your local bakery, and the meal is complete.  With a batch of Chunky Vegetable and Bean Chili in your refrigerator, you will always be ready to serve up a bowl of hospitality during the holiday season. 

Chunky Vegetable and Bean Chili

serves 8 - 10

2 tablespoons olive oil
1 large onion, about 2 cups chopped
4 large cloves of garlic, chopped
1 jalapeno, diced
1 red pepper, diced in large pieces
1 green pepper, diced in large pieces
1 yellow pepper, diced in large pieces
1 zucchini, diced in large pieces
1 yellow squash, diced in large pieces
2 teaspoons cumin
2 teaspoons chili powder
1 can (28 ounces) fire roasted tomatoes, diced
salt and pepper
1 tablespoon quick cooking polenta
2 cans (15 ounce) black beans, drained
1 can (15 ounce) red kidney beans, drained

Sour cream, shredded cheddar cheese, chopped onions, hot sauce, and chopped cilantro for serving

In a large stock pot over medium high heat, add the olive oil, onion, garlic, jalapeno, and red, green, and yellow peppers.  Saute for 6 - 8 minutes until the vegetables begin to soften and the onions are translucent.  Add the zucchini and yellow squash and saute for an additional 2 - 4 minutes.  Add the cumin, chili powder, diced tomatoes and 1 teaspoon salt.  Bring to a boil and then reduce heat and simmer for 15 - 20 minutes.  Stir in the polenta and the cans of beans.  Heat through.  Season to taste with salt and pepper.

Serve with sour cream, shredded cheddar cheese, hot sauce, chopped onions, and chopped cilantro.

Note - This dish can be made ahead of time, cooled and stored in the refrigerator for 3 - 4 days.  It also can be frozen for up to 2 months.  Thaw in the refrigerator and reheat in a pot of low heat.

1 comment:

Martha said...

Yum! This is my kind of soup. It looks wonderful.