Vegetarian Chili

I got his idea from some awesome Vegetarian Chili my sister-in-law made a few weeks ago. I didn't get a recipe from her, but I went by what I remembered eating from her batch and I think it tastes pretty similar.

  • 3-4 Carrots, washed, peeled and cut into chunks
  • 1/4-1/2 of an onion (white, yellow, or sweet) peeled and finely sliced
  • 2-3 stalks of celery, washed and cut into chunks
  • 1 package of fresh, white mushrooms, washed and sliced
  • 1 can of red beans, drained
  • 2 cans of black beans, drained
  • 2 cans of tomato sauce
  • 1 tomato sauce can of water
  • 1 can of chili-ready tomatoes
  • Cumin powder, to taste
  • Ground sea-salt, to taste
  • Olive Oil 
  • Add carrots, and celery to a large stock pan and drizzle with olive oil, stir to coat.
  • Saute until the vegetables are softened (not too soft, but can be pierced with a fork)
  • Add onion and mushroom and stir to coat. Sautee another few minutes to allow flavors to blend.
  • Add remaining veggies, beans, and seasoning.
  • Bring entire pot to a rolling boil
  • Reduce heat to simmer for 30 minutes
  • Serve and enjoy. 
  • This recipe is even better if you refrigerate for a day after cooking and allow flavors to blend and absorb. 
  • You also might want to try it with crushed garlic crackers on top. Yum!!

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