Vegetable Chili

Food, Recipes
on October 12, 2012
vegetable-chili-recipe
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Country ham adds loads of flavor to this chili, but if you prefer to make a vegetarian dish, the recipe works fine without it.

1 tablespoon olive oil
2 ounces country ham, diced
1 small onion, chopped
6 green onions, chopped (white and green parts)
1 large red bell pepper, chopped
1 jalapeño pepper, seeded and chopped
3 garlic cloves, chopped
1 tablespoon chipotle chili powder
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Freshly ground black pepper
2 cups chopped, peeled butternut squash
1 large zucchini, chopped
16 ounces mushrooms, cut into quarters
3 (14-ounce) cans stewed tomatoes
1 tablespoon lemon juice
1 cup garbanzo beans
Crumbled queso fresco cheese, optional

Heat olive oil in a Dutch oven over medium-high heat. Add ham and sauté 3 minutes. Add onions, red bell pepper, jalapeño and garlic. Sauté until aromatic and slightly browned, about 10 minutes. Add chili powders, cumin, salt and pepper and sauté 5 minutes. Add butternut squash, zucchini, mushrooms and tomatoes. Bring to a boil, reduce heat to medium-low and simmer 40 minutes. Stir in lemon juice and beans. Serve hot with crumbled queso fresco cheese over top. Serves 8.

Nutritional facts per serving: 160 calories, 3.5g fat, 5mg cholesterol, 7g protein, 28g carbohydrates, 6g fiber, 670mg sodium

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