Ultimate Vegetable Chili

1 tbs of Olive oil
1 - 3 tbs of chili power (to taste)
1 cup of water
1 cup of vegetable stock
2 medium yellow onions (chopped)
1 head of cabbage (chopped)
3 cloves of garlic (chopped)
1 zucchini (chopped)
1 can of corn
1 red bell pepper (chopped)
1 bag of spinach
400 grams of baby carrots (chopped)
2 Okra (for thickening, chopped)
1 large can of tomato puree
2 cans of chopped tomatos
1-2 chili (chopped)
1 can of dark red kidney beans
1 can of light red kidney beans
salt and pepper to taste

Add oil, Sautéed onions and 2-3 cloves garlic in a large pot and add 1 head of cabbage with the seasonings and chopped chilies on medium, stir constantly til the cabbage begins to soften.

Add 1 cup of vegetable stock and 1 cup of water.

Cook this on bring to a boil, and then reduce to low heat.

Chop the remaining vegetables as fine or as rustic as you like.

Then add spinach. You can fill the pot with spinach since it cooks down so much. Stir, Stir and Stir it in. When that is cooked, add the rest of the vegetables: chopped zucchini, carrots, and red pepper.

Okra (chopped) is the only thing it absolutely must have, it thickens the whole chili.

Canned goods should be 1 large can of light red kidney beans, 1 large can dark red kidney beans, 1 large can tomato puree, 1 small can diced tomatoes, 1 can corn (you can use baby ears of corn instead if you like). Add to the top of the soup and leave to simmer, stir occasionally. Simmer for 40 mins or longer (longer the better)


This recipe is flexible add as many veggies as you like if you wish to modify.

Number of Servings: 6

Recipe submitted by SparkPeople user MINCEPIE.