Vegetarian Chili with Anasazi Beans

Vegetarian Chili with Anasazi Beans

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  • 2 Tablespoons Olive Oil or Canola Oil
  • 4 cloves Garlic, Minced
  • 1 whole Large Onion, Diced
  • 1 whole Red Bell Pepper, Seeded And Diced
  • 1 whole Yellow Bell Pepper, Seeded And Diced
  • 1 whole Green Bell Pepper, Seeded And Diced
  • 2 whole Carrots, Peeled And Diced
  • 2 stalks Celery, Diced
  • 1 whole Jalapeno, Seeded And Finely Diced
  • 3 cups Vegetable Broth 
  • 1 can (12 To 14 Ounces) Plain Tomato Sauce
  • 1 can (10 Ounce) Ro-tel (diced Tomatoes And Chiles)
  • 1/2 teaspoon Salt
  • 1 teaspoon Ground Oregano
  • 1 Tablespoon Ground Cumin
  • 2 Tablespoons Chili Powder (we recommend Mexene chili powder)
  • 1 lb anasazi beans (Adobe Milling - buy here)
  • 1 whole Large Zucchini (or 2 Medium Zucchini), Diced
  • 1/4 cup Masa (corn Flour) Or Regular Cornmeal
  • 1/2 cup Warm Water
  • Basil, chives or cilantro leaves for serving



  • In a large pot, heat the oil over medium heat.
  • Saute garlic, onion, bell peppers, carrots, celery, and jalapeno.
  • Cook for about 5 minutes, stirring occasionally, until starting to soften.
  • Add the oregano, cumin, Mexene chili powder, and salt. Stir and cook for a few more minutes. 
  • Pour in the broth, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
  • Add the cooked anasazi beans ( prepare beans according to the directions on the package )  and zucchini, stir, then cover and simmer for 30 more minutes.
  • Mix the masa with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings. 
  • Top with basil or chives for a healthier recipe.
  • Pair with rice, baked potatoes, corn chips or tortilla chips.