Vegetarian Chili With Winter Vegetables | Recipe Cart

Name: Vegetarian Chili With Winter Vegetables | Recipe Cart
Ingredients: 1 recipe simmered pintos or 3 (14-ounce) cans; 2 tablespoons grapeseed, sunflower or canola oil; 1 onion, finely chopped; 1 large or 2 medium carrots, cut in small dice; 1 red pepper, diced (optional); 2 large garlic cloves, minced; 3 tablespoons mild ground chili (or use hot, or use more); 1 tablespoon lightly toasted cumin seeds, ground; 1 28-ounce can chopped tomatoes; 1 teaspoon dried oregano, preferably Mexican oregano; 2 tablespoons tomato paste dissolved in 1 cup water; 2 cups diced winter squash (about 3/4 pound); Salt to taste; 1/2 cup chopped cilantro; Grated cheddar or Monterey Jack, or crumbled queso fresco for garnish (optional)

getrecipecart.com

Warm up with Martha Rose Shulman's Vegetarian Chili featuring winter veggies and flavorful spices. Perfect for cozy nights in!

View full recipe on getrecipecart.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.

Share this recipe:

Cooking tools:

Dutch oven
Pot
Nonstick skillet
Stove
Chef's knife
Cutting board
Wooden spoon
Grater
Measuring cup
Measuring spoon
Ladle
Serving bowl

Ingredients

1 recipe simmered pintos or 3 (14-ounce) cans
2 tablespoons grapeseed, sunflower or canola oil
1 onion, finely chopped
1 large or 2 medium carrots, cut in small dice
1 red pepper, diced (optional)
2 large garlic cloves, minced
3 tablespoons mild ground chili (or use hot, or use more)
1 tablespoon lightly toasted cumin seeds, ground
1 28-ounce can chopped tomatoes
1 teaspoon dried oregano, preferably Mexican oregano
2 tablespoons tomato paste dissolved in 1 cup water
2 cups diced winter squash (about 3/4 pound)
Salt to taste
1/2 cup chopped cilantro
Grated cheddar or Monterey Jack, or crumbled queso fresco for garnish (optional)