Vegetable Packed Chili

Vegetable Packed Chili

 

2 Tablespoons Olive Oil

4 cloves Garlic, Minced

1 12 oz. bag Flav-R-Pac Southwest Blend

1 12 oz. bag Flav-R-Pac Vegetable Soup Mix

1 12oz. bag Flav-R-Pac Flame Roasted Sweet Corn

1 whole Jalapeno, Seeded and Finely Diced

3 cups Vegetable Broth

1 can (14 Ounces) Plain Tomato Sauce

1 can diced Tomatoes and Chiles

1/2 teaspoon Salt

1 teaspoon Ground Oregano

1 Tablespoon Ground Cumin

2 Tablespoons Chili Powder

1 can (14 Ounces) Kidney Beans, Drained and Rinsed

1 can (14-ounce) Pinto Beans, Drained and Rinsed

1 can Garbanzo Beans, Drained and Rinsed

1 can Black Beans, Drained and Rinsed

2 Medium Zucchini, Diced

1/4 cup Masa (corn Flour) Or Regular Cornmeal

1/2 cup Warm Water

Cotija Cheese, For Serving (optional)

Pico De Gallo, For Serving (optional)

Cilantro Leaves, For Serving (optional)

In a large pot, heat the oil over medium heat. Add the garlic, onion, Southwest Blend, Vegetable Soup Mix and jalapeno, then cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for a few more minutes.

Pour in the broth, tomato sauce, and tomatoes & chilies. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the Roasted Corn, beans and zucchini, stir, then cover and simmer for 30 more minutes.

Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings.

Serve with Cotija cheese, pico de gallo, and cilantro.

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