Flo's Hearty Vegetable Chili Recipe
As summer turns into autumn, the leaves change color and fall from the trees. The cool winds blow and I begin to think of comfort foods that will warm the body and soothe the soul. Nothing does that better than a hearty bowl of spicy vegetable chili.
Years ago I discovered that people often have surplus in their gardens and are willing to share with anyone who wants their extra produce. I was only too willing to take what I could because fresh-from-the-garden vegetables are so healthy and nourishing. The earthy smell takes me back to when I was a child and we had an acre of vegetable garden which we harvested, canned, pickled and froze for the winter ahead. As an adult, I lived in an apartment and did not have the option of a full garden so welcomed any garden surplus friends wanted to share.
So, as all those wonderful vegetables lay before me, I wondered what I could make that would last through the winter—Flo’s Hearty Vegetable Chili was born. I made a couple of large batches and froze them in jars so it was there anytime I wanted some to quickly reheat on a cold winter day.
How Did You Like It?
- 2 Tblsp Olive Oil
- 3 medium red, yellow and orange peppers, diced
- 3 cloves garlic, finely chopped
- 2 medium zucchini, diced
- 1 medium yellow or butternut squash, diced
- 1/2 turnip, diced
- 2 pkgs chili seasoning
- 2 cans crushed tomatoes with herbs and spices
- 2 cans pinto beans
- 2 cans black beans
- 1 can white kidney beans
- 2 cans green chilies
- 2 or more jalepenos, finely chopped
- 2 cups corn kernels
- On medium heat, sauté garlic with the red/green/yellow and jalapeño peppers in oil.
- Add zucchini, squash, turnip, chili seasoning and sauté for a few minutes.
- Add tomatoes with liquid, beans, green chilies, and corn; heat to boiling and then reduce heat.
- Simmer for 20-25 minutes.