Author Notes
All the vegetables I could find on the counter and in the crisper quickly simmered in a spicy red wine-tomato sauce flavored with cinnamon and cocoa. —Alyce Morgan
Ingredients
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3 tablespoons
Olive Oil
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Crushed Red Pepper
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2
Onions, Chopped
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2
Each: Carrots and Celery stalks, sliced
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Kosher salt and fresh-ground pepper
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3
Garlic cloves, minced
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1
Each: Red and yellow bell peppers, diced
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1 cup
Eggplant, peeled and diced
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8 ounces
Mushrooms, sliced
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2
Red Potatoes, small, diced
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3 tablespoons
Chili Powder (I used Penzey's medium.)
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1 tablespoon
Each: Dried Oregano and Dried Basil
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1 cup
Each: Red wine and water
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8 cups
Vegetable broth
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2
28-ounce cans Tomatoes, chopped
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1/8 teaspoon
Cinnamon
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1 teaspoon
Cocoa
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1 teaspoon
Dijon-style mustard
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1
Each: 15-ounce Can Chickpeas and Black Beans, drained
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1
Each: Small zucchini, yellow squash, and crown of broccoli, large dice
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1 teaspoon
Red wine vinegar
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1 teaspoon
Sugar
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2
Limes, quartered, for garnish
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2 cups
Tortilla Chips, garnish
Directions
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Heat olive oil and crushed red pepper over medium flame in a 10-quart soup pot for one minute. Add onions, celery, carrots, with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 minutes or until softening. Add garlic, bell peppers, eggplant, mushrooms, and potatoes. Season with chili powder, oregano, and basil. Cook, stirring, for 10-15 minutes or until nearly tender. Add wine and stir up bits at the bottom of the pot.
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Add water, vegetable broth, and tomatoes. Season with cinnamon, cocoa, and mustard; stir well. Stir in chickpeas, beans, zucchini, yellow squash, and broccoli. Bring to a boil, reduce to simmer, and cook another 5 minutes or until squashes and broccoli are just becoming tender. Add wine vinegar and sugar. Taste and adjust seasonings. Serve hot garnished with lime wedges and tortilla chips.
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Note: Gluten-Free--Check labels for spices, tomatoes, vegetable stock, beans, mustard, vinegar, and tortilla chips before using.
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