Vegetable Packed Chili
Ingredients
- 2 Tablespoons Olive Oil
- 4 cloves Garlic Minced
- 1 12oz bag FLAV-R-PAC® Southwest Blend
- 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 14oz can Kidney Beans Drained and Rinsed
- 1 14oz can Pinto Beans Drained and Rinsed
- 1 14oz can Garbanzo Beans Drained and Rinsed
- 1 14oz 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)
Instructions
- In a large pot, heat the oil over medium heat. Add the garlic, onion, Southwest Blend 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.