Jenny Park ( http://spoonforkbacon.com ): This is a recipe I dedicate to my sister, the vegetarian of the family. I think this is a great recipe to satisfy both meat lovers and vegetarians alike. It's a hearty chili, filled with vegetables, spices and three different kinds of beans. Enjoy!
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Makes 1½ quarts (1.4 L)
2 ½ tablespoons (37.5 mL) extra virgin olive oil
½ yellow onion, diced
2 garlic cloves, minced
1 poblano pepper, seeded and diced
⅔ cup (115 g) frozen corn, thawed
1 zucchini, diced
1 yellow squash, diced
1 tablespoon (15 mL) cumin
1 tablespoon (15 mL) chili powder
1 tablespoon (15 mL) smoked paprika
2 teaspoons (10 mL) dried oregano
1 teaspoon (5 mL) cayenne pepper
1 (28 ounce, 780 g) cans diced tomatoes
2 cups (475 mL) vegetable broth
1 (15 ounce, 420 g) can white cannelloni beans, drained
1 (15 ounce, 420 g) can black beans, drained
1 (15 ounce, 420 g) can kidney beans, drained
salt and pepper to taste
flat leaf parsley, minced
Place oil in a large Dutch oven, over medium high heat.
Add onions and garlic to the pan and sauté for 4 to 5 minutes. Season with salt and pepper.
Add peppers and corn to the pan and sauté for an additional 3 minutes.
Add the zucchini and squash to the pan and reduce heat to medium; sauté for 2 minutes.
Add the cumin, chili powder, paprika, oregano, and cayenne pepper to pan and stir. Cook the mixture for 3 minutes.
Pour the diced tomatoes, with the juices, and the broth into the Dutch oven and stir. Season with salt and pepper.
Simmer the mixture for 30 minutes, stirring occasionally.
Pour the beans into the pot and stir. Simmer for an additional 15 minutes, adjust seasonings, top with minced parsley, and serve with a side of crusty bread.
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