What better to serve on a chilly January evening than chili? After a lovely weekend of playing at the park, successful shopping, cleaning the house, and visiting with loved ones, a nice relaxing Sunday with a bowl full of chili sounds perfect. If you’ve read my earlier posts, you know my husband and I don’t eat a lot of meat (pregnancy excluded), and I used to make a vegetarian version of chili which used veggie crumbles instead of ground beef. I stopped using it once I realized that it can be just as good without imitation meat.
I’ve been using this same simple recipe for vegetarian chili for years – simply because it’s delicious while being…well…simple. (This is different than the chili sin carne recipe I blogged about last year)
1 onion, diced
1 pepper, any color, diced
1 can kidney beans
1 can black beans
1 can corn
1 can diced tomatoes
2 tbsp. olive oil
3 cloves garlic
3 tbsp. vegetable broth
2 tbsp. chili powder
dash cayenne pepper
dash red pepper flakes
1. In a soup pot, cook onion, pepper and garlic in oil until onion is soft.
2. Add diced tomatoes, broth and chili powder and bring to boil.
3. Reduce heat and add beans, corn and other spices. Simmer for at least 30 minutes.
Just like regular chili, the longer it cooks, the better it gets. It’s great served with some shredded cheese, sour cream and cornbread. Mmmmmmm……