Vegetarian Chili

Vegetarian Chili

20-30 minutes prep

30-45 minutes cook

6-8 servings

This chili is very hearty, yet so fresh and healthy. I studied a few recipes before I came up with this version, which my whole family loves. 

Feel free to add/remove/substitute similar ingredients. Add seasonal, local organic vegetables to the main mix for extra flavor.

Serve a simple green salad on the side and corn-bread...yum!

For garnish

Sour cream (regular or dairy free) or strained plain yogurt

Shredded Cheese (regular or vegan)

Chopped cilantro

Ingredients:

• 2 tablespoons canola or vegetable oil
• 1 1/2 chopped onion
• 2 tablespoons minced garlic
• 1-2 serrano peppers or jalapeño, seeded and minced, use to taste
• 1 1/2 cup chopped red/green bell pepper (or mixed)
• 1-2 zucchini diced
• 2 portobello mushrooms brushed and chopped into cubes
• 2 tablespoons chili powder
• 1 1/4 tablespoons cumin powder
• 1 1/4 teaspoons salt
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon thyme
• 1/4 teaspoon oregano
• Black pepper to taste
• 2 cups fresh corn kernels or 2 cans whole kernel corn (drained) 
• 2 cans black beans, drained and rinsed (or you can make fresh beans)
• 1 can kidney beans, drained and rinsed (optional)
• 1 can chopped tomatoes
• 2-3 fresh tomatoes, chopped
• 1 large can tomato sauce
• 1-2 cups vegetable broth (depending on how thick you like) 
• Optional: 1 bag meatless ground crumbles (if desired) 
• 2 cups cooked brown rice
• 1/2 cup chopped fresh cilantro (to taste)

Directions:

Heat oil on medium to high heat in large pot. Add onions, garlic, peppers and serrano/jalapeño peppers and cook, stirring about 3-5 minutes, until soft. Add the corn, mushrooms, zucchini and other fresh veggies you might want to add (not the tomatoes, yet.)

Cook, stirring mixture until veggies are soft (about 5-10 minutes.)

Add all of the DRIED herbs, stir in and cook for one minute. Add in fresh tomatoes and stir well. *Optional: Add the meatless crumbles now if desired.

Then add the canned chopped tomatoes and sauce, beans and stock.  Bring to boil, reduce heat and simmer for about 20 minutes.

Adjust seasoning if needed.

Serve over brown rice. Sprinkle on chopped cilantro and top with creams or cheese if desired.