Recipe courtesy of Kathleen Schurman

Veggie Chili

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  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Cook: 30 min
  • Yield: 15 servings
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  1. Heat the olive oil in a large pot over medium heat. Add the cumin seeds, crushed red pepper and fennel seeds and cook until very aromatic, 3 to 4 minutes. Add the carrots, zucchini, onions, broccoli and celery and saute until the veggies are tender, about 10 minutes. Add the tomatoes, 8 cups water, chili powder, all-purpose seasoning, onion powder, basil, garlic powder, oregano and black pepper and stir to combine. Stir in the textured vegetable protein, then the beans. Simmer for 10 to 15 minutes. Taste and adjust seasoning if need. Serve hot.
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