Vegetarian Chili
Who doesn’t love a warm bowl of chili on a chilly night? Believe it or not, it does get cold in California! I make several versions of this chili depending on w
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
- Colander
- Can opener
- Ladle
- Serving bowl
Ingredients
- 1 pcs medium-sized organic onion, diced
- 4 pcs organic garlic gloves, minced
- 1 tbsp Extra Virgin Olive Oil
- 1 large organic carrot, sliced
- 1 pcs organic red pepper, sliced
- 1 pcs organic green pepper, sliced
- 1 large organic zucchini, quartered
- 20 pcs organic cremini mushrooms, sliced
- 28 oz can organic diced tomatoes
- 6 oz can organic tomato paste
- 15 oz can organic garbanzo beans, rinsed (this helps get excess salt off)
- 15 oz can of organic black beans, rinsed
- 15 oz can organic red kidney beans, rinsed
- 1 cup Water
- 3 tbsp Dried Basil
- 3 tbsp Dried Oregano
- 4 tbsp Chili Powder
- 2 tbsp cumin
- 1/2 teaspoon Red Pepper Flakes
- 1 pinch Salt and Pepper, to taste
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