Around my house this weekend we celebrated Thanksgiving–eating lots, spending time with family, eating some more, battled coughs and colds, and ate some more! In fact one of the best things about Thanksgiving is the Leftovers. However, I only want to eat Turkey so many meals and days in a row. So today we are going vegetarian. This Vegetarian Chili is a great option on these cold, blustery days to warm up and bonus it’s a one pot dish!
2 (14.5 oz) cans Stewed Tomatoes
2 (14 oz) cans Vegetable Broth
2 cups Water
2/3 cup Pearled Barley
1 1/2 cups cooked Black Beans
2 cups cooked Kidney Beans
2 cups cooked Anasazi Beans
1 cup Honeyville Freeze Dried Vegetable Mix
1 1/2 cups Honeyville Freeze Dried Zucchini
1/3 cup Honeyville Dehydrated Onion
2 Tbsp Honeyville Tomato Powder
1/2 tsp Garlic Powder
1 tsp Salt
1/2 tsp Black Pepper
2 Tb Chili Powder (or season to your taste preference)
Add all ingredients EXCEPT Freeze Dried Zucchini together in a large pot. Bring to a boil. Cover, reduce heat and simmer for 35 minutes, stirring occasionally. Add Freeze Dried Zucchini and continue simmering for 10 minutes or until zucchini is hydrated and pearled barley is soft.
We had this in bread bowls but go ahead and use those leftover Thanksgiving rolls or try it with some yummy (and fairly easy) Homemade Whole Wheat French Bread.