MARKET VEGETABLE CHILI from ZINC Restaurant
By Published: July 26, 2010
- Yield: 3 quarts
Ingredients
- 2 bell peppers diced
- 1 poblano pepper diced
- 1 jalapeño pepper diced
- 2 zucchini diced
- 2 yellow squash diced
- 1 head garlic chopped
- 3 onions diced
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon coriander
- 2 tablespoons masa harina very finely ground corn flour
- 1 tablespoon oregano chopped
- 1 tablespoon tomato paste
- 8 tomatoes diced
- 1 stick cinnamon
- 1 bunch cilantro
- 2 cups cooked beans any variety
Instructions
- Saute onions and peppers in oil until soft.
- Add zucchini and squash and cook until vegetables are slightly browned.
- Add garlic and spices and cook until soft and aromatic.
- Stir in tomato paste and cook 2 minutes.
- Stir in masa harina.
- Add tomatoes and beans; slowly stir in vegetable stock.
- Simmer 20 minutes.
- Add chopped cilantro and season to taste with salt and pepper.
- Course: Soup
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[...] 26, 2010 by Denise Appel Here is the this week’s market menu recipe! We are featuring a vegetable chili for you all to try. Remember to keep checking back for more recipes being posted. And if [...]