This is not the first time I have posted about my chili, nor will it be my last. It is a recipe that continue to evolve and this chili is worth re-posting.

Case in point: Manatee has a good friend whom we will call “Tex.” Tex is a true Texan and severely mocked Manatee after Manatee told him that he loved my veggie chili. Apparently, veggie chili is an antithesis in Texas. That is, of course, until I brought this chili to Tex. After eating several bowls, he asked, no, he begged for the recipe.

That, my friends, is how amazingly good this chili is. Texans forget they need meat in chili when they eat a bowl of this.

 

Badger Girl Veggie Chili

1 1/2 cups of diced carrotes
1 1/2 cups of diced celery
3-4 hot peppers, optional
2 medium onion, diced
1 (16 oz) package of mushrooms
3 cups of zucchini, chopped
3 cups of summer squash, chopped 
3-5 chipotle peppers in adobe, diced
1/4 cup tomato paste
1 (8 oz) can of tomato sauce
2 Tbsp oregano
2 Tbsp chile pepper
2 Tbsp smoked paprika
2 (16 oz) jars of salsa 
2 (14 1/12 oz) cans of diced tomatoes
1 cup frozen corn4 (15 oz) cans of pinto, black, or kidney beans, rinsed and drained

 

As you can tell I had the mini-me versions of some of these veggies. If it helps, I had three small summer squash, three small zucchini, 5 small carrots, 3 celery stalks, and 4 onions of various sizes. May be easier to use the cup measurements….

  1. Prep all your veggies. In one bowl, put the carrots, peppers, onions, and celery.
    In your other bowl, put the zucchini, summer squash, and mushrooms.
  2. Heat a large frying pan to medium heat and spray with olive oil. Saute bowl 1 (onions, peppers, carrots, and celery) until onions are translucent, about 10 minutes.
  3. While veggies are cooking, rinse and drain the beans.
  4. Add bowl 2 (mushrooms, zucchini, and summer squash) to the frying pan. Cover and saute for 5 minutes.
  5. While the additional veggies are cooking, mix together the salsa, tomato sauce, tomato paste, and diced tomatoes in the slow cooker.
  6. Back in the frying pan: add chili powder, smoke paprika, and chipotle peppers. Saute for five minutes.
  7. Mix in the veggie mixture into the slow cooker.
  8. Add the beans and frozen corn. Stir until well combined.
  9. Cook on LOW for 8 hours.
  10. Serve either with tortilla chips, shredded cheese, fat free Greek yogurt (or sour cream), and shredded lettuce….…OR serve over top your favorite cornbread.
  11. Enjoy!

 

Recipe Review: I heart this chili. This chili is my favorite go-to-I-am-having-a-crazy-week-and-I-want-something-warm-and-comforting recipe. I love it. I just made it and I already can’t wait to try it again.

And do you know what to know the secret to its wonderful, sweet, smoky, spiciness?

Chipotle peppers in adobe sauce. Added with the smoked paprika, it gives the whole chili layers of complex flavors. Sweet tomato, spicy, rich, meaty, hearty.

Don’t you just want to scoop yourself a big bowl?

 

 

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