Summer Vegetable Chili

During the summer I am not normally a big soup eater but we had unseasonably cold weather and it was a dreary rainy day and I just wanted something warm. Paging through Food Network Magazine I came across a Summer Vegetable Chili.

A good kick, it happens to be vegetarian and when you make a double batch and freeze it you will be thanking yourself in the upcoming months for pulling dinner out of the freezer. Double the batch and freeze isn’t something I do often enough but am really glad when I do!

This was a great dinner and was really complemented by a glass of pinot noir. Although I think a glass of pinot noir helps a lot of things!

by A Fit and Spicy Life

Prep Time: 25 minutes

Cook Time: 40 minutes

Keywords: soup/stew vegetarian vegan

6051062

Ingredients (Serves 4)

3 tbsp vegetable oil
1 medium red onion, chopped
3 cloves garlic, chopped
2 tbsp chili powder
2 tsp ground cumin
1 jalapeno pepper, seeded and diced
16 ounces mushrooms, chopped
2 cups frozen corn
2 14-ounce cans pinto beans
2 14 ounce cans great northern beans
2 14-ounce can diced tomatoes
Salt/Pepper

Instructions

Heat the vegetable oil in a large pot over medium heat.

Add the chopped red onion, garlic, chili powder and cumin. Cook about 3 minutes, stirring occasionally.

Add in the jalapeno, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes.

Add the beans, tomatoes (with their juices), 3 cups water, salt/pepper

Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes.

Season with salt and pepper.