My Excellent Vegetarian Chili

As the temperature drops each fall there is something in my brain that says, “time for chili”. It is a food that I enjoy but feel like it is wrong to eat unless the temperature outside is below 50 degrees.

There are lots of good chilis, and I am not a vegetarian, but over the years I have cobbled together a few recipes with some experimentation to develop what I think it s pretty excellent vegi chili. I made a batch last week and shared with some friends (outside socially distanced) who asked if I would share the recipe. So here you go!

Its worth noting up front this makes a big pot of chili for 10–12. I figure if you are going through the effort, make a big pot because it is great to freeze for later.

Ingredients:
2 tablespoons vegetable oil
3 white onions (diced)
3 medium sized zucchini (diced to ¼”)
3 carrots (diced to ¼”)
1 red pepper (diced to ¼”)
1 green pepper (diced to ¼”)
9 cloves of garlic (minced)
3 cans black beans (rinsed)
2 cans pinto beans (rinsed)
2 cans tomato puree
3 cans crushed tomatoes
½ cup water
½ cup chili powder
1 ½ tablespoons cumin
½ teaspoon cayenne pepper
½ teaspoon salt
Salt and pepper to taste

Directions

1. Heat the vegetable oil in a large Dutch oven over medium heat until shimmering.

2. Add the onions, zucchini, carrots, red and green pepper, chili powder, cumin and cayenne. Cook for about 10 minutes, stirring frequently, until the vegetables start to soften.

3. Add the garlic and cook one minute

4. Add the tomato puree, crushed tomatoes, water and ½ teaspoon salt. Stir until combined, bring to a simmer and cover. Cook for 30 minutes.

5. Add the beans and continue to simmer uncovered. Cook for another 30 minutes until chili has thickened a little.

I found this to be a good level of spice without the chili being “spicy” or “hot” so that even children can enjoy with little complaining. You can always add more. Thanks!