veggie chili

It’s starting to finally cool down here, so it’s a perfect time to start making chili again. Here is my recipe:

Veggie Chili

Ingredients:
1 small diced white onion
2 cloves of minced garlic
2-3 celery, sliced
other veggies that you like, I usu. add whatever I have leftover in the fridge (mushrooms, zucchini, red/green pepper, corn)
1 reg. can of Pinto Beans
1 reg. can of Kidney Beans
1 reg. can of diced tomatoes
1 lg. can of tomato sauce (or 1 reg. can of sauce and 1 reg. can of crushed tomatoes)
olive oil

Herbs:
2 heaping tbs. chili powder
1 heaping tbs. oregano
1 heaping tbs. basil
1 tsp. cumin
1 tsp. red pepper flakes
1 tsp. of natural sugar
salt
pepper

Toppings:
flat leaf Italian parsley
scallions
soy sour cream
soy cheese

First, prepare all the veggies…slice, dice and chop them. Pour a few tbs. of Olive Oil over med. heat. To the pot, add your veggies in this order: celery, peppers, onion and garlic, saute for a couple of minutes.

Add a few pinches of salt and pepper. While the veggies are sauteing, open all your cans. Add both cans of beans.

Then add tomatoes, add a small pinch of sugar.

Next add the sauce and stir well.

Add in all your herbs.

This is where I taste the chili and will add more salt and pepper to taste. Be sure to mix well to get the correct taste. Simmer over low-med. heat for a good 5-10 mins. Slice scallions and mince parsley for toppings. Yum, you’re finished, now enjoy!