This chili was delicious, filled with brightly colored organic vegetables, abundant this time of year. It was just gorgeous to watch cook. And, of course, tasted delicious. It's a wonderful fall recipe when the nights are getting cooler. Filled with fresh fall vegetables - carrots, onions, peppers, turnips, zucchini, tomatoes, garlic and corn. It was a hit with all the kids. Enjoy!
Delicious Vegetable Chili
Serves 6
Over medium heat, cook until tender (2-3 minutes):
1 onion (yellow or red), diced
1 handful fresh onion greens or green onions, sliced
2-3 tsp minced garlic
Add, cooking 4-5 minutes:
2-3 small carrots, thinly sliced (I used yellow, orange and purple carrots)
1 small yellow zucchini, diced
handful turnips, chopped into small pieces (I used a handful of small white turnips)
1 small green bell pepper, diced
1 small red bell pepper, diced
4-5 heirloom variety tomatoes (varying colors and taste blend together nicely during cooking)
1 can tomato sauce
1/2 - 1 cup water
1 tsp beef boullion paste or powder (make sure it's GF)
1 Tbsp chili powder
1/2 - 1 tsp cumin (optional - consider leaving out if you want to taste more of the veggie flavors)
1 tsp garlic powder
1 tsp salt
pepper, to taste
Lower heat and simmer uncovered 20 minutes, or until carrots and turnips soften, stirring occasionally. (The thicker pieces of carrot and turnip will take longer to soften. You can always add a little more water if you need to simmer it longer).
Add, and simmer 10 minutes:
1/2-1 cup fresh corn kernels or frozen corn kernels
1/2 - 1 can kidney beans, drained
1/2 - 1 can black beans, drained
Gluten-free Vegetable Chili, served with homemade Gluten-Free cornbread.
Delicious Vegetable Chili
Serves 6
Over medium heat, cook until tender (2-3 minutes):
1 onion (yellow or red), diced
1 handful fresh onion greens or green onions, sliced
2-3 tsp minced garlic
Add, cooking 4-5 minutes:
2-3 small carrots, thinly sliced (I used yellow, orange and purple carrots)
1 small yellow zucchini, diced
handful turnips, chopped into small pieces (I used a handful of small white turnips)
1 small green bell pepper, diced
1 small red bell pepper, diced
Colorful vegetables are a delight to cook.
Once veggies have just started to soften, but are still crisp, add and cook 4-5 minutes:4-5 heirloom variety tomatoes (varying colors and taste blend together nicely during cooking)
After adding colorful tomatoes to the chili.
Once tomatoes have softened a bit, add:1 can tomato sauce
1/2 - 1 cup water
1 tsp beef boullion paste or powder (make sure it's GF)
1 Tbsp chili powder
1/2 - 1 tsp cumin (optional - consider leaving out if you want to taste more of the veggie flavors)
1 tsp garlic powder
1 tsp salt
pepper, to taste
Lower heat and simmer uncovered 20 minutes, or until carrots and turnips soften, stirring occasionally. (The thicker pieces of carrot and turnip will take longer to soften. You can always add a little more water if you need to simmer it longer).
Add, and simmer 10 minutes:
1/2-1 cup fresh corn kernels or frozen corn kernels
1/2 - 1 can kidney beans, drained
1/2 - 1 can black beans, drained
Vegetable Chili, ready to serve!
Delicious served with freshly grated sharp cheddar cheese. Serve alongside easy to make, gluten-free homemade cornbread. Enjoy! 
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