Spicy Vegetarian Chili
*Note to user: This product contains the highest quality spices such as turmeric which can stain clothing, countertops and dishware.
1 tbsp extra virgin olive oil
1 small onion, small dice
2 medium carrots, peeled & small dice
3 stalks celery, small dice
4 jalapeno peppers, seeded & minced
2 red bell peppers, seeded & small dice
2 cups low-sodium vegetable stock
6 tbsp iSpice WellnessTM Chicken Seasoning*
3 (28 oz) cans crushed tomatoes
1 (15 oz) can red kidney beans, rinsed & drained
1 (15 oz) can chickpeas, rinsed & drained
1 (15 oz) can black beans, rinsed & drained
1 (15 o) can corn kernels, drained
2 zucchinis, trimmed & small dice
Step 1: Heat oil in a large soup pot and sweat onions, carrots and celery until onions are translucent.
Step 2: Add jalapenos and bell peppers. Cook 5 minutes.
Step 3: Pour in the vegetable stock, iSpice WellnessTM Chicken Seasoning* and crushed tomatoes. Bring to the boil.
Step 4: Add canned beans and bring back to the boil. Cook 45 minutes, stirring occasionally.
Step 5: Add corn and zucchini, cook 5 minutes to heat through.