Sunday

Jennifer D'Alessandro's Veggie Chili

I've been making veggie chili for a few years and people often ask for my recipe. Since I made this up and experimented along the way, it's hard to give out the recipe without some explanation. Here's a step by step recipe. 


Veggie Chili

Step One
 Cut up 2 yellow squash, 2 zucchini and one eggplant.  
Layer on a foil-covered roasting pan that's been lightly greased with cooking spray.  






Step Two
Drizzle some olive oil on top and gently fold to get a light coating on most of it. 
Sprinkle salt, onion powder and garlic powder. 
Roast in the oven at about 385 degrees. 
I have a digital oven but if you don't then just put your dial a little before 400 degrees.  
Check and gently stir as needed.
 Remove when lightly brown. 
Eggplant is always done first. Squash and zucchini take longer. Be patient.  





 Step Three
While you are waiting for the roasting veggies, 
cut up a medium to large onion and a green pepper. Saute until soft. 





Step Four
Get out your crockpot and start to add the veggies as they finish.  I'm posting  a picture of the one I use and I promise it's the best. This one holds 7 quarts and is programmable. I love it so much that I bought two! You can make large batches in this. 
TIP: Freeze leftovers in quart sized bags for a quick, one serving meal.  



Step Five

 Add:
1 large can of diced tomatoes
2 cans of Rotel Original
1 Large or 2 small of any type of kidney bean
1 can pinto beans
3 envelopes of McCormick Original Chili seasoning. 


 



Step Six
Fold all ingredients together. 
Here is a picture of the chili prior to cooking.  
Cook on low for 8 hours.  



Here's a half-eaten bowl of the finished product!


Shopping List

2 zucchini
2 yellow squash
1 eggplant
1 onion
1 green pepper
1 large can of diced tomatoes
2 cans Rotel Original 
1 large or 2 small can kidney beans
1 can pinto beans
3 packs McCormick original chili seasoning
You'll also need olive oil, salt, garlic powder and onion powder.  

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