WEEKDAYS 1e|12c|p

Veggie Chili

Daphne Oz
Servings: 8-10
45 to 60 min

Daphne's favorite dish is her veggie chili! Give it a try!

  • Ingredients
  • step-by-step directions
Veggie Chili
  • 2 tablespoons Canola Oil
  • 4 smashed Cloves of Garlic
  • 1 large Yellow Onion (chopped)
  • 1 bag Corn (frozen or fresh)
  • 2 medium Zucchinis (sliced and diced)
  • 1 16 oz can of Roasted Tomatoes (chopped) and juice from can
  • 2 cans Kidney Beans (drained and rinsed)
  • 1 can Black Beans (drained and rinsed)
  • 1 bottle Beer
  • 1 cup Vegetable Stock
  • 1/4 cup Chili Powder
  • 2-3 tablespoons Cumin
  • 2-3 Bay Leaves
  • 2 tablespoon Oregano
  • 2 Chipotle Peppers in Adobo Sauce (chopped)
  • shredded Cheddar
  • Chopped Avocado
  • Fresh Lime Juice
  • Sour Cream
  • 2 tablespoons Tomato Paste
  • In a large heavy pot, heat the oil over medium-high heat.
  • Add onions, garlic, and sauté until translucent. 
  • Add zucchini and corn and sauté for 5 minutes, stirring occasionally. 
  • Add tomato paste, chopped tomatoes and juice from tomato can. Then add all salt, pepper, herbs and spices. Stir well. 
  • Add 1-2 chopped chipotle peppers and beans (1-2 is your call depending on how spicy you like things). Stir well.
  • Add beer and vegetable stock until liquid covers all ingredients in the pot. 
  • Bring to a boil, and then reduce heat to medium low. Simmer for a half-hour, stirring occasionally. Remove from heat, and adjust seasonings to taste.
  • Serve with shredded cheddar, chopped avocado and fresh lime juice or sour cream (all are your choice)
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