June is Fresh Fruits and Vegetables Month, and our team has a new recipe to share just in time to celebrate. This vegetable chili is packed full of colorful and nutritious vegetables and tastes great. It’s a healthy addition to any summer barbecue!
INGREDIENTS
- 2 tbs olive oil
- 4 large tomatoes (1/2 inch dice)
- 3 stalks celery (1/2 inch dice)
- 2 cans black beans rinsed
- 2 summer squash (1/2 inch dice)
- 2 sweet potatoes (1/2 inch dice)
- 1 red pepper (1/2 inch dice)
- 1 yellow pepper (1/2 inch dice)
- 3 green onions
- 1 yellow onion (1/2 inch dice)
- 4 cloves garlic (minced)
- 1 tbs chili powder
- 1/2 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp cinnamon
- salt and pepper
- 2 cups vegetable broth
- Avocado
INSTRUCTIONS
- Heat oil, add garlic, onions and sauce until fragrant
- Add remaining veggies (excluding tomatoes)
- Add spices and cook until fragrant
- Add tomatoes and broth; simmer covered for 20 minutes
- Optional: immersion blend portion of chili to thicken
- Garnish with cilantro, green onions, and avocado
