Miraval's Vegetarian Chili
Megan Clark
ingredients
- 1/4 teaspoon extra virgin olive oil
- 1 cup chopped yellow onion
- 1 cup chopped celery (about 3 med)
- 1 cup chopped peeled carrot (about 2 med)
- 1 teaspoon minced garlic
- 1 cup chopped bell pepper
- 1 cup fresh or frozen corn
- 1 28 ounce can diced stewed tomatoes
- 1 15 ounce can pinto beans (drained and rinsed)
- 1 15 ounce can red kidney beans (drained and rinsed)
- 1 15 ounce can black beans (drained and rinsed)
- 1/2 cup toasted barley (in dry pan until brown)
- 1/2 teaspoon cayenne powder
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 bay leaf
- 1 teaspoon dried basil
- 2 teaspoons dried oregano
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 3 5.5 ounce cans tomato juice or v-8
- 6 cups vegetable stock
- 1 cup chopped zucchini
- 1 cup chopped yellow squash
directions
- 1
Heat med stock pot over med-high heat. Add olive oil to lightly coat bottom of the pan. Add the onion, celery, carrot, garlic and bell pepper. Cook until onion has softened, about 2 minutes.
- 2
Stir in corn,tomatoes, beans, barley, spices, herbs, salt and pepper, tomato juice, and stock. Bring to a boil. Reduce heat and simmer for 20-25 minutes. Stir in zucchini and yellow squash. Taste ad adjust seasonings.
- 3
The chili will keep in an airtight container in the refrigerator for three days on one month in the freezer.
Source: Megan Clark
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