Meatless Autumn Chili
Serves: 4 to 6
Soups and chilis often rely on a variety of spices. Keep your spices fresh and only pay for what you need by buying spices in bulk.
Ingredients
PreparationIngredients
- 2 tablespoons olive oil Add to list
- 1 large sweet onion, peeled and diced Add to list
- 1 large red bell pepper, diced Add to list
- 1 jalapeño chile, seeded and diced Add to list
- 4 garlic cloves, minced Add to list
- 1 tablespoon chili powder (or more to taste) Add to list
- 1 teaspoon ground cumin Add to list
- 12 ounces of ground beef substitute Add to list
- 1 large zucchini, diced Add to list
- 1 cup fresh corn, cut from the cob (you may substitute frozen) Add to list
- 2 cups salsa verde (green salsa) Add to list
- 1 (15-ounce) can black beans, rinsed and drained Add to list
- 1 (15-ounce) can pinto beans, rinsed and drained Add to list
- 1 teaspoon sugar Add to list
- Salt and pepper to taste Add to list
- 1/4 cup cilantro Add to list
Preparation
Heat the oil in a large, heavy pot and sauté the onion, red pepper, jalapeño and garlic for 5 minutes or until tender. Stir in the chili powder and cumin and cook for 1 minute. Add the beef substitute and remaining ingredients except the cilantro. Bring to a boil; reduce heat. Simmer, uncovered, stirring often, for about 20 minutes. Stir in the cilantro.
Serve garnished with grated jack cheese and sour cream if you like!
Recipe by , PCC Chef
Source: PCC Natural Markets, October 2008
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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