Vegetarian Chili

1/4 cup Vera Jane's Extra-Virgin Olive Oil
2 small onions, diced 1/2-inch
1 medium sweet potato, diced 1/2-inch
3 cloves garlic, minced
2 large jalapeño peppers, finely diced
1 Tbsp DLM Ground Cumin
2 Tbsp DLM Ancho Chili Powder
1 nice handful fresh oregano, rinsed, stemmed, chopped fine (about 3 Tbsp)
2 medium zucchini, diced 1/2-inch
1 medium yellow squash, diced 1/2-inch
1 cup organic frozen corn
(1) 15-oz can organic tomato sauce
(1) 28-oz can DLM San Marzano Whole Peeled Tomatoes D.O.P., coarsely chopped (Do not drain)
1 cup vegetable stock
(1) 15-oz can organic pinto beans, rinsed and drained
(1) 15-oz can organic black beans, rinsed and drained
(1) 15-oz can organic kidney beans, rinsed and drained
2 tsp sea salt
1 Tbsp blackstrap molasses
1 cup quinoa, cooked according to package directions
Shredded sharp Cheddar cheese for garnish (about 1-2 Tbsp per serving)

Heat oil in a large stockpot over medium heat. Sauté onion and sweet potato until softened. Add garlic and jalapeño and sauté until garlic becomes fragrant (about 2 minutes). Stir in cumin, chili powder, and oregano. Add vegetables, tomato products, vegetable stock, and beans and bring to a boil. Add salt and molasses, reduce heat, and simmer for 15 minutes. Add cooked quinoa and simmer an additional 10 minutes. Adjust seasoning to taste. Serve garnished with shredded Cheddar. Makes 14 cups

Per serving: 220 calories; 5g total fat; 1g saturated fat; 0mg cholesterol; 689mg sodium; 36g total carbohydrates; 9g protein;

Allergy Warning: Contains Milk

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