Very Easy Vegetarian Chili

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