Recipes – Veggie Chili

Here’s a yummy way to add in some veggies…especially on cool nights!

Veggie Chili

2 tsp minced garlic

28 oz can tomatoes or 6-7 Roma Tomatoes

4 cups water

1 can tomato paste

1 tsp chili powder

1 Tbsp Dijon mustard

1 tsp dried basil

1 tsp dried oregano

½ tsp ground cumin

15 oz can kidney beans, rinsed & drained

15 oz can garbanzo beans, rinsed & drained

1 ½ cups frozen corn

1 cup chopped carrots (about 3)

½ cup chopped celery

1 cup chopped zucchini

1 med onion, chopped

15 oz can black-eyed peas, rinsed & drained

sea salt & pepper to taste

Combine first 11 ingredients. Bring to boil and reduce heat. Simmer covered for 10 minutes. Add remaining ingredients and simmer covered 10 more minutes.  Great served with a salad, cornbread and topped off with yummy, dairy free desserts!

Makes 3 quarts.