Harvest Chili

posted by 7 years ago


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


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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