Vegetable Chili

This dish is all vegetable chili.
In a large pot cook:
          One chopped onion, one chopped green and one red bell pepper in olive oil for 5 minutes.
          Add salt and black pepper to taste.
          Add 4 cloves finely chopped garlic
          Add Rosemary and thyme. Cook for 5 minutes.
          Add chilly red pepper flakes
          Add 4 large sticks of 1" long cut carrots, celery and 2 zucchini
          Add one table spoon paprika and one table spoon red chili powder
          Add more type and rosemary and stir the content.
          Cook for 10 minutes
          Transfer the content to a slow cooker with high temperature ( 205 F)
          Add one 14 oz can of each of white bean, black bean and kidney bean and diced tomato.
          Squeeze one fresh lemon.
          Add 3 dry lemons, cut them in halves.
          Add 1/4 of stick of butter. Slice them and lay on top.
          Let it cook for 4 hours.
          Sprinkle one can of corn kernels on top 10 minutes before serving.
          Enjoy this chili with 3 scoops of yogurt.
          Optional. Cut 3 Yukon yellow potatoes in 1" pieces. Place them in a pan and use some of the juice from the chili cooking to cook the potatoes and add to the chili to serve.

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