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)

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

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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)