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Indian Chili

Indian Chili

Ingredients

  • 2 15 oz. cans tomato sauce
  • 1 15 oz. can diced tomatoes
  • 1 15 oz. can chickpeas, drained and rinsed
  • 1 1 lb. bag frozen cauliflower florets
  • 1 1 lb. bag frozen Potatoes O'Brien
  • 1 10-12 oz. bag frozen chopped onion
  • 1 1/2 cups frozen mixed vegetables
  • 1+ cups veggie broth
  • 1 tablespoon minced garlic
  • 1 tablespoon WYW Date Powder
  • 2-4 tablespoons WYW Indian Seasoning

OR

  • 1 tablespoon curry powder
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon ground chili pepper


To Serve:

  • lime or lemon juice
  • fresh chopped cilantro

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Veggie Broth Mix
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Indian Seasoning Blend
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Method

Add all of the ingredients to a large stock pot or dutch oven and bring to a boil. Reduce the heat and allow to simmer for about 10 minutes. Adjust the veggie broth as needed to reach your desired consistency.

To serve, top with a squeeze of lime or lemon and fresh chopped cilantro.

Note: Leave this soup on low all day long, it will only get better. 

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Indian Chili

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