Ingredients:
Vegetable Broth (about 1/2 - 1 cup)
1 Small Onion diced
4 Cloves Garlic minced
2 Large Carots cut thinnly
2 Portabello Mushrooms cubed
1 Cup White Mushrooms cut
3 Large Zuchinni's cubed
1t each onion powder, chilli powder, cumin
1 - 28oz. Can Pureed tomato
1 - 14oz. Can Diced Tomato w/ green chilli's (not jalepenos - unless you like hot)
3 - 14oz. Cans Beans rinsed (your choice - I use black beans)
In a large frying pan, saute onions and garlic in about 1/4cup vegetable broth (or more if needed to keep onions from sticking and burning). Let saute for about 2 - 3 minutes, or until they become translucent. Add carrots and saute for an additional 2 minutes. Move onion mixture to outer edge of pan and add 2 - 3T vegetable broth to middle of pan, then add all mushrooms. Let mushrooms saute 1 minute per side, then add zuchinni and mix well. Add onion powder, chilli powder and cumin and mix throughout. Let saute for 3 - 4 minutes, or until zuchinni become soft.
Put veggie mixture in to a large pot with a lid. Add all tomoatos and beans. Stir well. Put heat on very low and simmer for 20 minutes stirring occasionally.
Makes 6 servings (nutritional data to come)
Tips:
Someitmes I've lowered the mushroom content to 1c and added half a cup of corn.
I add 1/2c of brown rice when I eat a bowl to make this alittle more filling.
P1 - Yummy Veggie Chilli
