VN, GF, SF
Yield: 1 large batch
This chili is simple to make, chock full of
vegetables, and freezes well for quick dinners. Serve over brown rice or with whole
grain bread for a complete meal. May be prepared using stovetop or crock pot methods.
1/4 cup olive oil
1 1/2 cup sliced celery (4 stalks)
1 1/2 cup thinly sliced carrot
1 1/2 cup diced zucchini
1 cup chopped onion
1 cup sliced fresh mushrooms
1 red bell pepper, chopped
1 green bell pepper, chopped
2 to 3 cloves garlic, minced
2 28-ounce cans Italian tomatoes, chopped
2 tbs chili powder, or to taste*
1 tbs dried basil
1 tbs dried oregano
1 tsp salt
1 tsp pepper, or to taste
1/2 cup chopped parsley
1/2 cup chopped fresh dill OR
1 tb dried dill weed
2 ea 19-ounce cans beans, your choice**
Garnishes: chopped green onion,
Jack Cheese, hot cooked rice
Saute vegetables in oil over medium heat in
a large Dutch oven until carrots are tender. Add tomatoes and seasonings (if using
dried dill weed add at this stage). Cover and simmer gently over low heat for 30 to
40 minutes. Meanwhile, drain beans and rinse well. Stir in fresh parsley,
fresh dill and beans. Cook over low heat, covered, for 20 minutes more.
COCK POT METHOD***
I prefer this method because it's so easy
and there's less risk of burning. Place all ingredients except the fresh parsley,
fresh dill and beans into a 6 quart crock pot. Cook on high for about 3 hours, or
until vegetables have almost reached the desired tenderness. Meanwhile, drain beans
and rinse well. Add remaining ingredients and cook for 1 hour more. If chili
seems too watery, remove cover from crock pot, and allow liquid to boil off until chili
reaches desired consistency.
* The 2 tb of chili powder is great
for those who like their chili really hot. For those with more sensitive palettes,
you can turn down the heat by adding only 1 to 1 1/2 tb, and by cutting the amount of
pepper in half.
**You can experiment with any kind of
bean: red or white kidney, navy, garbanzo, pinto, or others. I prefer the
tried and true red kidney bean.
*** This crock pot method is based on
the instructions for my own personal crock. Others may suggest different settings
and cooking times. Simply follow the instructions for a basic stew in your
"I clipped this recipe out of a newspaper years ago and it instantly became a favourite . It's great for vegetarians, though meat eaters can add a little cooked organic ground beef if preferred."
Recipe published: Spring, 1999
Last Modified: Spring, 2006
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Copyright © 1999-2012 Robin L. Russell