Ingredients
- 1 yellow onion
- 1 pack of sweet potato ribbons
- 2 bell pepper (ideally different colors)
- 1 pack zucchini (so 3-4 zucchini)
- 1 pack cut and peeled carrots
- 1 pack mushrooms (substitute canned if fresh not available)
- 2 packs of soyrizo (each is 12oz)
- 3 28oz cans of crushed peeled tomatoes (use diced if crushed not available)
- 1 can each of 5 varieties of beans (I often do garbanzo, pinto, black, great northern, and kidney)
- 2 cans whole kernel corn
- 2 bay leaves
- 1 teaspoon ground cumin
- 2 tablespoons dried oregano
- 1 tablespoon salt
- 3 cloves garlic, minced
- 1/4 cup chili powder
- 1 tablespoon ground black pepper
- 2 packs of the yellow corn chips
Instructions
- Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the vegetables, garlic, and soyrizo. Reduce heat to low, cover pot, and simmer 5 minutes.
- Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
- Serve with tortilla chips.
https://rohinshah.com/recipes/
The Burrow 