Vegetarian Chili | Rouxbe Online Culinary School

Ingredients

• 1 cup onions, diced
• 1/2 tbsp smoked paprika
• 2 tbsp olive oil
• 1/2 tbsp ground cumin
• 3 cloves garlic, minced
• 1 tbsp jalapeño, seeded and minced
• 1 cup vegetable stock
• 1/2 cup carrots, diced
• 1 cup black beans, cooked or canned and rinsed
• 1 cup kidney beans, cooked or canned and rinsed
• 1 cup pinto beans, cooked or canned and rinsed
• 1/2 cup zucchini, diced
• 1/2 cup roasted peppers, diced
• 3 cups tomatoes, whole peeled in juice, crushed with your hands
• 1/2 tbsp chipotle purée
• 3 tbsp Date Paste (less or more depending on acidity in tomatoes)
• 3 tbsp tomato paste
• sea salt, to taste
• freshly ground black pepper, to taste
• handful of green onion, sliced