Chili is one of those flexible things that works well for improvising with whatever you have on hand, so you don’t have to be exact.  But I’ll share a couple of the recipes that I initially based mine on (and mine varies every time I make it, depending how much I have of what in the fridge :)).

Very Easy Vegetarian Chili

• 1 c. chopped onion
• 3/4 c. chopped carrots
• 3 cloves garlic, minced
• 1 c. chopped green pepper
• 1 c. chopped red pepper
• 3/4 c. chopped celery
• 1 T. chili powder
• 1 1/2 c. chopped fresh mushrooms (I don’t think I ever used mushrooms)
• 1 – 28 oz. can whole tomatoes, chopped, or 1 – 28 oz. can diced tomatoes
• 1 – 19 oz. can kidney beans (I cook them from dry, so about 2 cups cooked)
• 1 – 11 oz. can corn (I use frozen, about a cup and a half)
• 1 T. cumin
• 1 1/2 t. oregano
• 1 1/2 t. basil

Saute the onion and garlic until tender, add the carrots, celery, pepper, and mushrooms, and saute until all are soft.  Stir in the remaining ingredients.  Bring to a boil, cover, and simmer twenty minutes more until done.

Here’s the next one – it has fewer ingredients and that makes it quicker and easier:

Vegetarian Chili

• 4 potatoes, chopped
• 2 onions, chopped
• 2 yellow bell peppers, chopped
• 2 – 15 oz cans garbanzo beans (4 c. cooked)
• 2 – 15 oz cans kidney beans (4 c. cooked)
• 2 – 28 oz cans whole tomatoes, undrained
• 2 T. chili powder
• 2 t. cumin
• 2 zucchini, sliced

Cook everything except zucchini until tender.  Add zucchini and cook ten minutes more.  Serves 8.

I prefer the second recipe, but combine elements of both.  For example, I use carrots (like the first) and potatoes (like the second) when I make vegetarian chili.  I tend to leave out the zucchini, especially since I make chili much more frequently in cold weather, when zucchini isn’t seasonal.  I also like to use stock instead of water (which doesn’t make it vegetarian), but it tastes good, or the pan drippings from Shabbos chicken.

Avivah