Vegetarian Mexican Chili

VEGETARIAN  MEXICAN CHILI

Ingredients:
Zucchini-2
Squash-2
Carrot-4 or shredded carrot
Celery blended- 4 sticks
Diced tomatoes- 2 small cans
Chillies
Poblano Peppers - 1
Cubanelle Peppers  - 1
Jalapeño Peppers - 3 to 5
Serrano Peppers - 5 to 7
Veggie burger patties -3 or sautéed tofu

Beans
Pinto Beans -1
Kidney Beans - 1
Cannellini Beans - 1
Navy Beans - 1
Great Northern Beans - 1
Black Beans - 1
Blackeye Peas - 1


Condiments
Salt
Red chilli powder
Cumin powder
Oregano

Garnish
Corn (Frozen)
Avocados
Cilantro
Scallions (optional)
Sour Cream
Corn Chips
Queso Fresco or Queso Blanco Cheese

Instructions:

1. Cut all chillies, tomatoes, and onions (if using) in half diagonally and roast in at 425 degrees along with garlic (if using) and corn, for 25 to 30 minutes or until skins char.

2. While veggies are roasting, add beans to a large pot, add two cups of water (more if needed). Add salt, cumin powder, red chilli powder and a pinch of oregano, and cook over medium heat until just before they begin to boil. Change to simmer.

3. Remove veggies from oven. Cut all roasted veggies into half-inch pieces and add to beans.

4. Add crumbled veggie burger patties and simmer well, stirring occasionally.

5. Remove from heat. Ladle in a bowl and garnish with roasted corn, chopped cilantro, sliced scallions, sour cream, corn chips, cheese, and thinly sliced avocado.