Vegan Super-veg Chili

Name: Vegan Super-veg Chili Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 4
Ingredients: 0.5 medium size onion diced; 1 jalapeno minced; 0.5 C. zucchini diced; 0.5 C. butternut squash diced; 0.5 C. potato diced; 0.25 C. celery diced; 0.5 C. carrot diced; 0.5 C. green & red bell pepper diced; 2 Cloves garlic minced; 1 C. vegetarian broth; 1 Can Organic diced tomatoes; 0.25 C. dry pearled barley; 0.25 C. Sweet Corn frozen; 0.5 C. Pinto Beans rinse canned first; 1 T. Black Pepper; 1 t. Kosher Salt; 2 T. favorite Chili Powder (I like Penzey's 9000); 0.5 T. Cumin Seed toasted and ground; 1-2 Scallions minced; Fresh Cilantro (optional to taste); Fresh Oregano (optional to taste)

(1)

Minutes to Prepare: 15
Minutes to Cook: 60

Number of Servings: 4

Ingredients

0.5 medium size onion, diced1 jalapeno, minced0.5 C. zucchini, diced0.5 C. butternut squash, diced0.5 C. potato, diced0.25 C. celery, diced0.5 C. carrot, diced0.5 C. green & red bell pepper, diced2 Cloves garlic, minced1 C. vegetarian broth1 Can Organic diced tomatoes0.25 C. dry pearled barley0.25 C. Sweet Corn, frozen0.5 C. Pinto Beans, rinse canned first1 T. Black Pepper1 t. Kosher Salt2 T. favorite Chili Powder (I like Penzey's 9000)0.5 T. Cumin Seed, toasted and ground1-2 Scallions, mincedFresh Cilantro (optional to taste)Fresh Oregano (optional to taste)

Directions

This version makes about 4 large servings. I use a heavy, medium sized soup pot.

Saute in 1 tsp. canola oil, onion and jalapeno

Add the next 5 veggies and cover the pan using medium heat to steam for 5 minutes.

Add bell peppers, garlic, tomatoes, and broth and bring to a boil, then add barley and cover, reducing heat. For the next 20 minutes, keep an eye on your pot and add extra water or broth if it begins to look dry.

Add corn, beans, and spices and reduce to a simmer until barley is completely cooked.

Turn off the heat and add scallions and optional fresh herbs.

I have served with toppings of sour cream or vegan version, minced raw onions, baked tortilla chips, or over rice.

Number of Servings: 4

Recipe submitted by SparkPeople user DANCEMONKEY.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 239.2
Total Fat: 3.3 g
Cholesterol: 0.0 mg
Sodium: 843.5 mg
Total Carbs: 45.3 g
Dietary Fiber: 9.1 g
Protein: 6.4 g

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Member Reviews

DIANNEMT
Left out the barley, added more veggies. Pretty good! - 3/1/15