Serrano Chili

by Denise Bowles last modified Sep 10, 2010 01:26 PM

A bountiful chili

2 tbsp garlic or chopped garlic
1 white onion chopped
2 28z can tomatoes diced or smaller cans equal to 56z
1 tbsp soy sauce or Bragg Aminos
1 tbsp cumin powder
2 tbsp chili powder
1 1/2 cups vegetable broth (Wolfgang Puck has the best flavor)
4  6z can chili beans (or same amount of kidney beans)
4 Zucchini (chopped into 1/4" pieces)
1 each red, yellow and green peppers (chopped into 1/4" pieces)
1 serrano pepper (roasted makes the flavor smokier)

Saute' white onion, on low heat,  in 1/2 cup vegetable broth until translucent. Saute in separate pan zucchini and peppers until soft.

Cut the serrano chili into small pieces and broil or saute.

In large pot:
Add diced tomatoes, soy sauce, cumin, remaining broth, beans. Cook until beans are soft, and then add onions, zucchini and peppers.

Taste (do not add additional chili powder until mixture sits for 2-3 hours).

Turn heat to the lowest setting and let sit for 2-3 hours.

Taste again, add salt, pepper to taste and additional chili powder if needed...