{ Vegetarian Chili }

As a life-long vegetarian, the most common questions I am asked are, “What do you eat on Thanksgiving?” (we’ll discuss this one another day) and “What do you put in your chili?” I will put my vegetarian chili up against your chili any day. This is a four bean chili with plenty of kick. Not to brag, but I may have brought a trophy or two home with this recipe!

{ ingredients }

  • 1 medium onion, chopped (yellow or white)
  • 4 cloves of garlic, crushed and chopped
  • 3 celery stalks, finely diced
  • 3 carrots, peeled and finely diced
  • 1 habanero or jalapeno, diced (optional to taste)
  • 1 ear of fresh corn, cut off the cobb (optional)
  • 1 (32 oz) can of crushed tomatoes
  • 1 (14 oz) can of fire roasted diced tomatoes
  • 1 (5 oz) can of tomato paste
  • 1 (14 oz) can of black beans
  • 1 (14 oz) can of red kidney beans (You can get the ones that are chili ready with chiliseasoning)
  • 1 (14 oz) can of white navy beans
  • 1 (14 oz) can of garbanzo beans
  • 1 (10 oz) can of Ro Tel – diced tomatoes and green chilies
  • 4-6 tablespoons of chili powder (to taste)
  • 1-2 tablespoons of ground cumin (to taste)
  • 1-2 tablespoons of cayenne pepper (to taste)
  • 1 tablespoon of sweet chipotle chili pepper (to taste)
  • 1 tablespoon of dried oregano
  • Course salt (to taste)

{ directions }

  1. Sauté onion and garlic with EVOO in a large pot to soften.
  2. Stir in spices and oregano.
  3. Add carrots, celery and pepper and cook for a few minutes for vegetables to soften.
  4. Add tomatoes and beans and bring to a boil.
  5. Let boil for 15 minutes and then turn heat down to simmer. Let simmer for up to one hour.
  6. Serve and top with your favorite toppings and a piece of cornbread.
  7. Yum! Enjoy!

*If the mixture looks too thick (and there is room in the crockpot or pot), add 1 cup
of water*

*Add additional spices to taste. Trust your own tastes!*

*Improvise with veggies and beans and use what you have in your fridge and pantry.*

CROCKPOT OPTION:

Put all in the crockpot and cook either on high for 4 hours OR on low for 8 hours.

{ Don’t forget the toppings }

  • Sour cream
  • Diced green onions
  • Fresh diced jalapeno
  • Sharp cheddar cheese, shredded
  • Fresh avocado, sliced
  • Fresh cilantro leaves

Makes about 8 servings.

{ Keep cooking in Love & Light! }

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