Fully Loaded Vegetarian Salsa Chili
Veronica's Cornucopia
Veronica's Cornucopia
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Ingredients

  • 3 carrots, peeled and roughly chopped
  • 3 cloves garlic, peeled
  • 1 red pepper, seeded and diced
  • 1 green pepper, seeded and diced
  • 1 orange or yellow pepper, seeded and diced
  • 2 stalks celery, chopped
  • 1 large onion, diced
  • 1 ½ cups salsa
  • 1 (14.5 oz) can diced tomatoes (roasted, if you have them)
  • 2 (15.5 oz) cans white beans (great Northern or navy) , drained and rinsed
  • 1 (15.5 oz) can black beans, drained and rinsed
  • 1 (15.5 oz) can kidney beans, drained and rinsed
  • 1 (15.25 oz) can corn, drained
  • 1 (10 oz) can diced tomatoes and green chiles (such as Rotel)
  • 1 (8 oz) can tomato sauce
  • 1 serrano pepper, finely chopped, seeds included (optional for a spicy kick)
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 tablespoons real maple syrup
  • ½ teaspoon rubbed sage
  • Salt to taste
  • 1 bunch cilantro, leaves only, chopped
  • Optional garnishments: shredded cheddar, sour cream, limes for squeezing over individual bowls

Instructions

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