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Harvest Chili

posted by regnisaw@yahoo.com 7 years ago



Ingredients


2 Tbs. Extra virgin olive oil


1 large onion, peeled and chopped


1 ½ tsp. ground cumin


1 tsp. chipotle chile powder


2 cans (28 oz. each) whole tomatoes in puree


1 medium cauliflower, cut into florets (about 4 c.)


2 medium sweet potatoes, peeled and cut into ½- inch cubes


4 large carrots, peeled and cut into ¼- inch coins


1 large green bell pepper, cored, seeded and diced


Coarse salt and ground pepper


1 can gluten free Mexican chili beans


Sliced scallions for garnish


Cooked Minute Ready to Serve Brown Rice, optional


Directions


Heat olive oil in a large pot over medium-high heat. Add onion and cook for 5 minutes, stirring occasionally. Stir in cumin and chile powder; cook 1 minute. Stir in tomatoes, breaking up with a spoon. Stir in cauliflower, sweet potatoes, carrots, green pepper and salt. Cover and bring to a boil. Reduce heat and simmer, covered, for about 25 minutes. Stir occasionally. Add chili beans and simmer for 5 minutes or until vegetables are fork- tender. Garnish with scallions and serve with Minute Ready to Serve Brown Rice, if desired.




tags:  chili, soups, vegetarian, miscellaneous, Harvest Chili
 
 
 
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