A classic vegetarian chili with a little twist, this thick and hearty soup is loaded with carrots, squash and peppers, then sweetened just slightly for a spicy- sweet finish.(59)
Serves: 8
Total Time:
Ingredients:
2 tablespoons extra-virgin olive oil
2 medium onions, coarsely diced
3 cloves garlic, finely chopped
4 medium green bell peppers, diced into 1-inch pieces
2 cups coarsely diced carrots
4 cups coarsely diced yellow squash
10 cups water
4 cups canned pinto beans
6-ounce can tomato paste
1/2 cup apple cider vinegar
1 jalapeño pepper, finely chopped
3 tablespoons Herbamare, or sea salt
2 tablespoons paprika
2 teaspoons chili powder
1 teaspoon dried oregano
1/4 teaspoon white stevia powder
Directions:
Place the olive oil in a 4-quart pot and preheat over medium-low heat. Add the onions and garlic, and sauté for 2 to 3 minutes, or until the onions are translucent and the garlic is lightly browned.
Add the bell peppers, carrots and squash to the pot, and continue to sauté for 5 to 10 minutes.
Stir in the remaining ingredients. Simmer covered, stirring frequently, for about 2 hours, or until the liquid is somewhat reduced and the chili is thick.
Spoon the hot chili into bowls and serve.
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