Rockin’ Vegetarian Chili
2 stalks of Celery chopped coarsely
1 Lg. Onion, sliced
2 Carrots, scrubbed & sliced thinly
2 Tbsps. Olive Oil
2 Tbsps. Chili Powder
1 Tbsp. Cumin
2 lg. cans of Crushed Tomatoes
2 Summer Squash, chopped coarsely
2 Green Peppers
2 cups of Water
1 can Kidney and/or Black Beans and/or Chick Peas, rinsed and drained
10 Button Mushrooms, cleaned and halved
Pinch of Cayenne or A Few Dashes of Hot Sauce
In a large pot, heat oil, then saute celery, onion, and carrots. Once the onion is translucent, toss in the zucchini and summer squash, brown lightly. Sprinkle in spices and stir for just a minute. Heating dried spices releases their oils. The rising aroma is heavenly. Add tomatoes and stir thoroughly. Simmer uncovered for 20 minutes. Add canned beans (amount from 1-3 cans is up to you), mushrooms, and water, then simmer for a further 20 minutes. Mushrooms add a meaty flavor.
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Optional additions; Cauliflower adds a bit more substance when adding during the squash stage, corn (canned or fresh scraped off the cob) can be added during the bean phase.
Serve with crusty buttered bread, and a glass of robust red wine. This spicy concoction warms the heart!
It freezes exceptionally well. I often bag it in individual portions. If you haven’t planned dinner, plop the froz. chili in a pot with 1/2 cup water, and a chopped tomato. Heat on low and VOILA!
Tasty toppings; Grated Cheese, Sour Cream, Shredded Chicken, or Crumbled Leftover Meatloaf (this sends my man into a tailspin). There’s something about Men and Meatloaf. It just makes them very happy!
This chili also makes a tasty tortilla stuffing as well as a topping for fries. Naughty! So bad. But sometimes, it’s good to be bad!
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