Garden Chili




1 head cauliflower

1 zucchini

1 onion

1 (28oz) can diced tomatoes

2 cups vegetable broth

2 (15oz) cans beans (I used black and white kidney)

1 cup diced bell pepper (or 1 cup frozen sliced)

1-2 cups frozen corn

1 cup diced potato

1 tablespoon chili powder

1 tablespoon paprika

1 teaspoon paprika flakes

2 teaspoons cumin

1 teaspoon cayenne pepper

1/2 cup salsa





First, chop cauliflower into small pieces.  Add to skillet with favorite salsa.  Add 1 teaspoon chili powder, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper.  Let cook until mostly cooked through.  While cauliflower is cooking, saute onion in large soup pot.  Once the onion is softened, put tomato, broth, and beans into large pot.  Then, add zucchini and potatoes.  Once cauliflower is cooked, add it to the pot as well.  Next, add frozen veggies (corn and peppers).  Finally, add spices.

Serve with cheese, chips…

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