Momma Iquana's Fresh Vegetable Chili

Name: Momma Iquana's Fresh Vegetable Chili
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6 to 8 servings
Cuisine: southwestern
Ingredients: 2 cups diced onions; 2 cups diced celery; 2 tablespoons olive oil; 3 cups potatoes cut in 1/2-inch cubes; 1 1/2 cups carrots cut in 1/4-inch cubes; 2 cups zucchini cut in 1-inch cubes; 1 cup red pepper cored, seeded and cut in 1-inch cubes; 2 cups cooked pinto or kidney beans; 1 cup corn kernels; 1 tablespoon minced garlic; 4 cups crushed fresh or canned, drained tomatoes; 1 cup tomato sauce; 2 tablespoons ground cumin; 1/2 cup very mild pure chili powder (see note); 1/2 cup water

Recipe from Cafe Iguana

Adapted by Marian Burros

Updated Jan. 11, 2024

Total Time: 1 hour
Prep Time: 30 minutes
Cook Time: 30 minutes
Rating: 3(7)
Comments: Read comments

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Ingredients

Yield:6 to 8 servings

2cups diced onions
2cups diced celery
2tablespoons olive oil
3cups potatoes cut in ½-inch cubes
1½cups carrots cut in ¼-inch cubes
2cups zucchini cut in 1-inch cubes
1cup red pepper cored, seeded and cut in 1-inch cubes
2cups cooked pinto or kidney beans
1cup corn kernels
1tablespoon minced garlic
4cups crushed fresh or canned, drained tomatoes
1cup tomato sauce
2tablespoons ground cumin
½cup very mild pure chili powder (see note)
½cup water

Ingredient Substitution Guide

Preparation

Step 1
Saute onions and celery in hot oil until soft.
Step 2
Add remaining ingredients; cover and simmer until vegetables are tender, about 30 minutes.

Tip