Vegetarian Chili Step By Step

It's colder than it should be outside. And after last week we need all the warmth we can get...in and out of the kitchen. Here is an easy and delicious recipe to gather everyone around the table. 

The list of ingredients is much longer than the directions for making it, but you probably have most of them in your cupboard. This makes a lot, so put a pint or so in the freezer and take it out when you need a fast taco filler. You'll be happy to have some stashed away.

Everyone has a favorite way to serve chili. I'd love to hear how you do it. When I was a kid, we had it over elbow noodles with grated cheese. Nowadays, I like to serve it with brown rice (or even better black or red), corn bread and any or all(!) of the following: 
Avocado or guacamole, grated cheddar cheese, plain yogurt, sour cream, salsa, sriracha, cubed mango, diced scallions.

Here's all you do:

    

  

                 Soften onions in olive oil.

    

                              Chop carrots.

  

                           Add to onions.

    

                              Chop red pepper.

  

                      Add to pan.

 

                      Add spices.

 

          Cook on low heat for 3 minutes.

  

                    Add tomatoes.

 

                      Add beans.

 

                         Add corn.

  

                     Almost done...

 
                Add baked beans.

 

    Stir in a tablespoon of red wine vinegar.

  

  

               Cook for 30 minutes.

      

                    Enjoy!

A few more notes: 
I like to get the onions softening immediately, so I start cooking those and then I chop the other vegetables.

The chili thickens over time, so right after cooking it’s a lot soupier than it will be the next day. And, of course, use any variety of beans you choose. I like the taste and color combination of the black beans with the kidney and baked beans. Don't forget the vinegar. It gives the chili an added punch. 

Corn note: Of course fresh is best, but out of season GOOD canned corn is better than old frozen corn. (I recently learned frozen corn is one of those things you really can't keep forever.)

Vegetarian Chili Step By Step (serves 8)

Printable recipe here.

2 tbls. olive oil

2 large onions, chopped

4 carrots, peeled

1  red pepper

3 cloves garlic, minced after center stalk is removed

1 tsp. freshly ground black pepper

4 tbls. chili powder

1 tbl. oregano

1 tsp. cumin

1/4 tsp. cayenne

2 x 14 oz cans diced tomatoes

1 can black beans

1 can kidney beans

2 cups corn, fresh, frozen or canned, drained or not. (The liquid from the can is yummy, but you may not want the extra liquid.)

1 can vegetarian baked beans 
1 tbl. red wine vinegar

salt to taste

optional: 1 tbl. chili paste with garlic

First get the onions started. In a large pot, heat the olive oil over medium heat and stir in onions. When you hear a sizzle, turn heat down to medium low. Meanwhile, dice the carrots and stir them into the onions. Cook, covered, over low heat until onions are completely soft, up to 10 minutes. (Or longer is fine.)

Cut both ends off the red pepper, cut into half and remove the seeds and stem. Cut into thin strips and then dice. Stir in red pepper and garlic and raise heat to medium and cook for 2 minutes. Add black pepper, chili powder, oregano, cumin and cayenne. Stir over low heat for 3 minutes. Add tomatoes and bring to a simmer. Stir in remaining ingredients, including optional chili paste if using, and simmer over low heat for 30 minutes.