Grilled Veggie Chili

I have been making this recipe for years.  Every time I make it, it comes out a little different, but is always a crowd pleas-er.  Try it instead of a traditional chili for a healthy, yummy twist.



2 T. Extra Virgin Olive Oil

1 Large Red Onion (chopped)

1 Large White Onion (chopped)

2 Cups Peppers (bell or sweet) (chopped)

1 Fresh Jalepeno Pepper (finely chopped)

2 Squash or Zucchini or 1 of Each (chopped)

1 Large Carrot (chopped)

1 Celery Rib (chopped)

*** Note*** add or substitute other veggies as you wish.

2 Cans Organic Black Beans (drained and rinsed) ***You could also use 1 lb lean ground      turkey (browned)

2 Cans Organic Fire Roasted Tomatoes

4 Cups Water or Vegetable Stock

2 T. Cumin

2 T. Smoked Paprika

2 T. Chili Powder

Salt to taste

The key to this recipe is the grilled/smoked flavor, so make sure to use “smoked” paprika and “fire roasted” tomatoes, it matters 🙂

In a large stock pot, heat oil over medium high heat.  Add veggies and toss to coat.  Stir only every 3-4 minutes, allowing the veggies to slightly char.  Once veggies are slightly and consistently charred, reduce heat to medium and add black beans (or browned turkey), tomatoes and water (or vegetable stock).  Add seasonings and mix well.  Heat through for 3-5 minutes than reduce heat and simmer approx. 10 minutes.

Optional toppings: Fresh Cilantro, Fresh Lime Juice, organic tortilla chips or a small amount of a high quality sharp cheddar cheese.





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