Pioneer Woman Veggie Chili
This fabulous Pioneer Woman veggie chili combines fresh veggies and hearty beans with a delicious blend of spices for the perfect weeknight dinner.
Ingredients
- 2 tablespoons Olive Oil
- 4 cloves Garlic minced
- 1 large Onion diced
- 1 medium Red Bell Pepper seeded and diced
- 1 medium Yellow Bell Pepper seeded and diced
- 1 medium Green Bell Pepper seeded and diced
- 2 medium Carrot peeled and diced
- 2 stalks Celery diced
- 1 medium Jalapeño seeded and finely diced
- 3 cups Vegetable Broth substitute chicken or beef broth if preferred
- 12 ounces Tomato Sauce
- 1 10 ounce can Ro-Tel
- 1/2 teaspoon Salt or more to taste
- 1 teaspoon Dried Oregano
- 1 tablespoon Ground Cumin
- 2 tablespoons Chili Powder or more to taste
- 1 14 oz can Red Kidney Beans drained and rinsed
- 1 14 ounce can Pinto Beans drained and rinsed
- 15-ounce can Garbanzo Beans
- 1 15 oz can Black Beans drained and rinsed
- 1 large Zucchini Squash diced
- 1/4 cup Masa Harina or use regular cornmeal
- 1/2 cup Warm Water
- tablespoon Cotija Cheese for serving (optional)
- serving Pico de Gallo for serving (optional)
- bunch Fresh Cilantro Leaves for serving (optional)
Instructions
- Pour the oil into a large pot and heat over medium heat.
- Add the garlic, onion, bell peppers, carrots, celery, and jalapeno.
- Cook for around 5 minutes until the vegetables start to soften, stirring occasionally.
- Stir in all the seasonings and cook for a few more minutes.
- Add the broth, tomato sauce, and Ro-tel, then bring to a boil.
- Lower the heat and simmer, covered, for 30 minutes.
- Add the beans and zucchini and stir.
- Cover and simmer for 30 more minutes.
- Combine the masa with the warm water, then stir it into the pot.
- Simmer for a further 15 minutes. Check the seasonings and adjust if needed.
- Serve with Cotija cheese, pico de gallo, and cilantro.