Vegetarian Chili April 29, 2008

If you want to add a meaty flavor and heartier texture, add 1 package (12 ounces) vegetarian burger crumbles. Save some chili for the next day!

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2-3 carrots, chopped
• 2-3 stalks celery, chopped
• 1 (4 ounce) can chopped green chile peppers, drained
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 6-8 cremini mushrooms, quartered
• 1 small zucchini, chopped
• 1 can (28 ounces) diced tomatoes
• 1 can (15 ounces) black beans, drained and rinsed
• 1 can (15 ounces) garbanzo beans (aka chickpeas), drained and rinsed
• 1 can (11 ounces) kernel corn, undrained
• 1 tablespoon chili powder
• 1/2 teaspoon cayenne pepper (more or less, depending on your taste)
• Sea salt
• Freshly ground pepper

Preparation:

1. Heat the olive oil in a large pot over medium heat. Add the onion, garlic, red and green peppers, carrots, celery and green chili peppers. Season with cumin, oregano, and basil. Cook over medium heat, stirring often, until the onion is translucent and the vegetables are softened.
2. Add the mushrooms and zucchini. Cook and stir until softened.
3. Add tomatoes, black and garbanzo beans, and kernel corn (with liquid). Season with chili powder and cayenne pepper. Bring to a boil. Reduce heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally. Season with sea salt and freshly ground pepper to your taste.
4. Top with chopped scallions, sour cream, and shredded cheese if you wish.