Summer Veggie Chili

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Ingredients

  • 1 large Onion (chopped)
  • 1 tbsp. Olive oil
  • 2 cloves Garlic
  • 4 large Tomatoes (chopped)
  • 1-2 Jalapeño Peppers (seeded and chopped)
  • ½ cup Vegetable Stock
  • 1 cup White wine
  • 1 can Kidney Beans
  • 1 can Black Beans
  • 1 can Garbanzo Beans
  • 1 can Corn
  • 1 can small Tomato paste
  • 3 tbsp. Fresh Oregano
  • 3-4 tbsp. Chili Powder
  • Salt + Pepper (to taste)
  • 2 tsp. Paprika
  • 1/8 tsp. Cayenne
  • 1 tsp. Cumin
  • 1 of each Red and green bell peppers (chopped)
  • 2 Zucchini (chopped)
  • 2 Portobello mushrooms (chopped)

Directions

  1. Preheat BGE to 450 F.
  2. In a dutch oven, sauté the onions in olive oil until translucent.
  3. Add the tomatoes, jalapeños, and garlic and sauté for 2 minutes.
  4. Add all of the other ingredients, except for the bell peppers, zucchini and mushrooms.
  5. Allow it to come to a boil, then reduce the heat to 350 – 400 F and allow simmering for 15 minutes.
  6. Add the rest of the ingredients and allow cooking for 5-8 more minutes, or until the last added ingredients are nice and soft.
  7. Serve warm with toppings of sour cream and cheese if desired.