Vegetable Chili featuring Texas Red
A hearty chili that will feed your entire crowd - add a host of toppings and you have a chili feast!
Ingredients
1/4 cup Texas Red Seasoning
1/4 cup olive oil
2 onions, cut into 1/2 inch dice
6 cloves garlic, minced
1 green bell pepper, cut into 1/4 inch dice
1 red bell pepper, cut into 1/4 inch dice
2 zucchini, cut into 1/2 inch dice
2- 28 oz cans diced tomatoes, not drained
1 1/2 pound tomatoes, cut into 1 inch dice
1 teaspoon salt
1 -15 oz can red kidney beans, drained
1- 15 oz can chick peas, drained
3 tablespoons fresh lemon juice
1/2 cup fresh Italian parsley, chopped
1/4 cup fresh dill, chopped
Chili Toppers: sour cream, grated cheddar cheese, chopped red onions, tortilla chips
Recipe Info
Difficulty Level:
Easy
Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
1 hour 10 minutes
Serving size:
8
Directions
1. In a large pot over medium-high heat add the olive oil, onions, garlic and bell peppers. Cook for 10 minutes or until onions are translucent and the peppers are soft.
2. Add the zucchini, tomatoes, Texas Red Seasoning and salt. Simmer uncovered for 30 minutes.
3. Add in the beans and lemon juice. Simmer for 20 minutes uncovered.
4. Mix in the parsley and dill.
5. Ladle into bowls with any or all of the chili toppers and serve with tortilla chips.
Comments
Recipe Tip:
If tomatoes are not in season, opt for a 28oz can of whole tomatoes - crush with a spoon or in your hands.
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