Vegetarian Chili

VEGETARIAN CHILI! Who'd have thought you could make an amazing chili with no meat? In this episode of Cooking With Kat, Kim Fox joins Kat Curlee in the kitchen and teaches her this masterful Vegetarian Chili dish

Ingredients

Diced tomatoes 28 Ounce , canned, undrained
Garlic cloves 3 Medium , pressed
Chili powder 1 Tablespoon
Salt 1 Teaspoon
Yellow squash 1 Medium
Orange bell pepper 1 Medium
Green bell pepper 1 Medium
Red bell pepper 1 Medium
Onion 1 Medium
Poblano pepper 1 Medium
Olive oil 1 Teaspoon , divided in 2 parts
Tomato paste 3 Tablespoon
Chili beans in sauce 1 Can (10 oz) , undrained
Black beans 1 Can (10 oz) , drained, rinsed
Kidney beans 1 Can (10 oz) , drained, rinsed
Fresh cilantro 1/4 Cup (4 tbs) , chopped
Avocado 1 Large , chopped (Haas)
Cheese To Taste , shredded (Optional)
Sour cream To Taste (Optional)

Directions

GETTING READY

1. Using a sharp knife, cut the zucchini and yellow squash lengthwise, remove seeds using a teaspoon and dice, set aside

2. Cut the onion in to dices and set aside.

3. Seed and dice bell peppers and poblano peppers and set aside.

MAKING

4. In a microwave safe bowl, place together tomatoes, garlic, chilli powder and salt, stir and microwave on high for 5 to 7 minutes. Remove and leave it aside.

5. In a large skillet over medium-high heat, heat 1 part of oil and fry the squash for about 5 minutes or until squash is tender.

6. Push the squash to the edges of the skillet making a well in center, and put in the onions and saute for about 5 to 10 minutes or until onions are soft.

8. Mix in with the squash, and again push the squash mixture to the edges of the skillet making a well in center.

9. Put peppers in the center and cook for 5 minutes and mix with the squash mixture.

10. Again push the squash mixture to the edges of the skillet making a well in center.

11. Add in the tomato paste and allow to caramelize for about 1 minute and stir the vegetables in.

FINALIZING

12. Add in all the beans, beans and chilli sauce, and stir well to mix.

13. Add in the tomato garlic mixture and stir well and allow to cook for about 15-20 minutes.

14. Spoon the vegetable mixture into a bowl and top with avocado, sour cream, fresh cilantro and cheese.

SERVING

15. Serve immediately with cornbread.

Recipe Summary

Difficulty Level: Bit Difficult
Cook Time: 55 Minutes
Ready In: 55 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 665Calories from Fat 178

 % Daily Value*

Total Fat 22 g33.8%

Saturated Fat 3 g15%

Trans Fat 0 g

Cholesterol

Sodium 631 mg26.29%

Total Carbohydrates 97 g32.3%

Dietary Fiber 31 g124%

Sugars 16 g

Protein 32 g64%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet