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Vegetarian Chili


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Vegetarian Chili
Vegetarian Chili
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Votes: 0
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Ingredients
  • handful lentils rinsed and soaked for two hours
  • 1 Poblano pepper sliced in half and de-seeded
  • 1 Jalapeño pepper sliced in half and de-seeded
  • 1 cup corn frozen, thawed
  • 1/2 zucchini diced fine
  • 1/2 squash diced fine
  • 1 potato diced finely
  • olive oil
  • 3 tbsp South of My Border Mexican Blend or equal mix of cumin, chili powder, paprika, oregano
  • 1/2 onion diced
  • 2 cloves garlic diced fine
  • 5 tomatoes in chunks
  • 1 can red kidney beans
  • 1/2 can tomato paste X oz.
  • juice of 1 lime
  • 1 tbsp vinegar
  • 1 tsp cumin additional
  • 1 tsp salt
  • sour cream
  • Cheddar cheese freshly Shredded
  • red onion freshly diced to sprinkle on top
Servings:
Ingredients
  • handful lentils rinsed and soaked for two hours
  • 1 Poblano pepper sliced in half and de-seeded
  • 1 Jalapeño pepper sliced in half and de-seeded
  • 1 cup corn frozen, thawed
  • 1/2 zucchini diced fine
  • 1/2 squash diced fine
  • 1 potato diced finely
  • olive oil
  • 3 tbsp South of My Border Mexican Blend or equal mix of cumin, chili powder, paprika, oregano
  • 1/2 onion diced
  • 2 cloves garlic diced fine
  • 5 tomatoes in chunks
  • 1 can red kidney beans
  • 1/2 can tomato paste X oz.
  • juice of 1 lime
  • 1 tbsp vinegar
  • 1 tsp cumin additional
  • 1 tsp salt
  • sour cream
  • Cheddar cheese freshly Shredded
  • red onion freshly diced to sprinkle on top
Servings:
Instructions
  1. Rinse and soak lentils in water for two hours.
  2. Place the poblano pepper, jalapeno pepper, corn, zucchini, squash and potato in a greased baking tray, spray olive oil on top (or place in a bowl and drizzle olive oil and mix thoroughly and then place in a greased baking tray), and then sprinkle South of My Border Mexican Blend or mix of spices. Broil for 5 minutes until the peppers are charred and the corn and other vegetables have browned a bit. Set aside.
  3. Meanwhile sauté onion, garlic and tomatoes in olive oil in a large, deep, coverable pot for about 2 minutes with 2 tbsp South of My Border Mexican Blend or blend of the spice mix you created. Cover the pot and let simmer for about 10 minutes until the tomatoes break down into a “sauce-like consistency”. Stir, and add the kidney beans, tomato paste, lime juice, vinegar, lentils (drained), cumin and salt. Stir, cover and let bring to a simmer. Let simmer for at least 3 hours but 5 or 6 is best to fully develop the flavors, stirring occasionally.
  4. Top with shredded cheddar cheese, sour cream and a little bit of fresh red onion.
Crockpot Instructions
  1. Rinse and soak lentils in water for two hours.
  2. Place the poblano pepper, jalapeno pepper, corn, zucchini, squash and potato, garlic and onion in a greased baking tray, spray olive oil on top (or place in a bowl and drizzle olive oil and mix thoroughly and then place in a greased baking tray), and then sprinkle South of My Border Mexican Blend or mix of spices. Broil for 5 minutes until the peppers are charred and the corn and other vegetables have browned a bit. Add to crockpot.
  3. Add tomatoes, 2 tbsp South of My Border Mexican Blend or substitute spices, kidney beans, tomato paste, lime juice, vinegar, lentils (drained), cumin and salt. Stir, cover and set to low (6-8 hours).
  4. Top with shredded cheddar cheese, sour cream and a little bit of fresh red onion and serve.
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