Vegetarian Chili Keeps the Tummy Warm and Happy

We have a Halloween tradition here.
It involves friends and chili!
We all gather at my house eat chili and cornbread (of course)
and then head out to trick or treat! 
I have posted this recipe before, but I love it and it is chili season,
so you get it again!

I cook up a few different versions of chili, but I prefer a vegetarian chili.

I am love this Veggie Chili!

And seriously could eat it for days in a row!
And, best yet...it is EASY to make!

Ingredients
This is a mild, chunky chili. You can adjust some of the spices (cumin, chili powder, even cayenne) to your liking (I added more garlic, because I cannot get enough!). This is what we prefer. 

• 1 Large Can Diced Tomatoes
• 1 Can stewed tomatoes
• 1/2 can Tomato Paste (I generally freeze the other half of a can)
• (Optional) 1 Can Tomato Sauce (depends on how thick you like your chili)
• 2 cans black beans (store brand)
• 1 can pinto beans (store brand)
• 1 can kidney beans (store brand)
• 1 16 oz can diced green chilies
• 1 can chopped olives (store brand)
• 1 red pepper, chopped
• 1 red onion, chopped
• 3 gloves garlic
• 1 Teaspoon cumin
• 1 Teaspoon dry mustard
• 1/2 to 1 Teaspoon Sea Salt
• 1/2 to 1 Teaspoon fresh ground black pepper
• (Optional, chili powder, depends on your taste)
• 2 Tablespoons Olive Oil

• NOTE 1: You can add cooked ground turkey, cooked ground beef, or cooked chicken to this chili too! 
• NOTE 2: Occasionally I sneak in some cooked and pureed carrot into the mix too!

Cook It!

• Chop red pepper and red onion

• Chop or mince cloves or garlic
• Heat olive oil in a large pan over medium heat, add garlic.
• Cook for approximately 3-4 minutes, add red onion and red pepper.
• Cook until just caramelized, about 15 minutes (just watch it).

• In the meantime, empty the contents of the tomato cans in a large stock pot. (I had a helper!)

• Add the chilies and olives.
• Empty the cans of beans into a colander and let juices drain, rinse off and let water drain. (I drain my beans, but some prefer not too!)
• Add beans to the stock pot.
• Place on stove at a medium/low heat and begin to heat.
• Add the dry mustard, salt, pepper and chili powder (if you wish)
• As the stock pot heats, add the pepper/onion mixture.
• Stir
• Cook for approximately one hour on low, stirring occasionally. You can cook this in a crock pot on low for 4-5 hours.

Now, if you prefer a non-veggie chili, I also cooked up some ground beef for the hubby and made a separate pot of chili - no beans (he does not like beans), added the meat - but the tomatoes and spices were the same. Super-simple!

What is your Halloween Tradition???

 

This post is written and created at 504 Main by Holly Lefevre