Vegetable Chili

posted in Soups, Stews, and Chili on by

Great on pasta Omelettes

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Vegetable Chili
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Cook time: 
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Serves: 8
 
Ingredients
  • 2 teaspoons olive or canola oil
  • 2 Spanish onions, coarsely chopped
  • 4 cloves garlic, finely chopped
  • 2 bell peppers, any combinations of colors, coarsely chopped
  • 1 small eggplant, peeled, if desired, and cubed or 3 zucchini, cubed
  • 1 tablespoon dried Greek oregano
  • 1 - 2 tablespoons chili powder
  • 2 teaspoons crushed chili flakes
  • 1 tablespoon ground cumin, or more, to taste
  • 1 teaspoon cayenne pepper (optional)
  • 1 16 ounce can or 2 cups cooked white beans, rinsed and drained
  • 1 16 ounce can or 2 cups cooked black beans, rinsed and drained
  • 4 (1 pound) cans dark red kidney beans, rinsed and drained
  • 1 cup dried lentils, washed and picked over for stones
  • 2 20 ounce cans whole tomatoes, coarsely chopped, including juice
  • Freshly chopped cilantro or basil
Instructions
  1. Heat an 8 quart stockpot over a medium flame and add oil. When the oil is hot, add onions, garlic, peppers, eggplant or zucchini and spices and cook until vegetables are golden, about 10 minutes.
  2. Reduce heat to low, add beans, lentils and tomatoes and cook, covered, for 1 - 2 hours, stirring occasionally.
  3. Just prior to serving, add basil or cilantro.
  4. Serve with cornbread