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Killer Chili |  Vegetable Day

This dish is great to share. The leftovers are easy to freeze and enjoy at a later date. This recipe is brought to you by member Acc(u)Kate.

Ingredients
Print
  • 1 cup Vidalia onion, diced
  • 24 oz can of tomato sauce
  • 24 oz can of crushed tomatoes
  • 24 oz can diced tomatoes with liquid
  • 2 medium zucchini
  • 2 yellow squash
  • 1/2 head cauliflower, cut roughly marble-sized
  • 16 oz mushrooms, sliced
  • 1 stalk celery, diced
  • 2 medium tomatoes, seeded and diced
  • Carrots cut into 1/4″ to 1/2″ circles, quantity to personal taste
  • 1 cup AccuWeight approved vegetable broth
  • Other vegetables, as desired
  • Chili powder, to taste
  • Salt, to taste
  • Ground black pepper, to taste
  • A generous pinch of baking soda
  • PAM or other zero-calorie cooking spray
Directions
  • Cut the zucchini and yellow squash as follows:
    •  Cut vertically into quarters.
    • Then, holding the strips together, cut horizontally into 1/4 – 1/2 inch pieces.
  • Spray a  pot with PAM.
  • Cook onions until clear. 
  • If your pot gets too dry toss in a splash of vegetable broth.
  • Add all 3 cans of tomato products.
  • Add salt, chili pepper, ground black pepper, to taste. 
  • Let simmer until hot.
  • Add vegetables to the tomato mixture.
  • Let simmer 30 minutes, stirring and tasting occasionally.
  • Slowly add more salt, black pepper and chili pepper, to taste. 
  • Simmer another 30 minutes.
  • Taste and adjust seasoning, as needed.
  • Add a generous pinch of baking soda.
    Note, it will bubble and foam. 
  • Keep simmering and adjusting seasonings to taste, until you have achieved desired consistency.
  • Enjoy!
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