Vegetable Chili

  • Yield 8 servings

If you want a vegetarian chili, the recipe works fine without the ham.


2 ounces country ham, diced
1 tablespoon olive oil
1 small onion, chopped
6 green onions, chopped (white and green parts)
1 large red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
3 garlis cloves, chopped
1 tablespoon chipotle chili powder
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
Freshly ground black pepper
2 cups chopped, peeled butternut squash
1 large zucchini, chopped
16 ounces mushrooms, quartered
3 (14-ounce) cans stewed tomatoes
1 tablespoon lemon juice
1 cup garbanzo beans
Crumbled queso fresco cheese, optional


  1. Sauté ham in olive oil. Add onions, red bell pepper, jalapeno and garlic. Sauté until aromatic and slightly browned, about 10 minutes. Add chili powders, cumin, salt and pepper and sauté 5 minutes. Add butternut squash, zucchini, mushrooms and tomatoes. Simmer 40 minutes. Stir in lemon juice and beans. Serve hot with queso fresco over top.



Get every new post delivered to your Inbox.

Join 263 other followers