This chili is chock full of flavor thanks to its fresh ingredients.  It also comes together very quickly once the chopping has been done.  Double the recipe for a large crowd such as a school event or neighborhood pot luck.  Freeze leftovers to have a hearty, tasty meal in seconds!

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Vegetarian Chili

Course Main Course

Cuisine American

Servings 12

Ingredients

• 1 Tbsp vegetable oil
• 4 cloves garlic minced
• 1 cup carrots chopped
• 1 cup onions chopped
• 1 cup green pepper chopped
• 1 cup red/yellow pepper chopped
• 2 Tbsp chili powder add more if you want more kick
• 1 1/2 cups fresh mushrooms chopped
• 1 can whole fire roasted tomatoes 28 ounce can with juice, chopped
• 1 can black beans 15 ounces, undrained
• 1 can pinto beans 15 ounces, undrained
• 1 can kidney beans 15 ounces, undrained
• 2 cups frozen corn
• 1 Tbsp cumin
• 3 Tbsp fresh oregano chopped
• 3 Tbsp fresh basil chopped

Instructions

• Using a large stock pot, heat the vegetable oil.  
• Add the garlic, carrots and onion and stir until soft, about 5 minutes.
• Add the green and red/yellow peppers. 
• Season with chili powder and stir.  
• Cook for an additional 5 minutes.
• Add in all remaining ingredients.  
• Bring chili to a boil and reduce heat.  
• Simmer for 20 minutes.

Notes

Serve with a rustic loaf of bread.

Family traditions often revolve around recipes and cooking.  Vicki shares her chili recipe memory … “This recipe has been in my family for as long as I can remember.  It is so simple to put together.  Each time I make it, I am reminded of sitting around the kitchen table in Indiana with my mom, dad, and sisters, Kristal and Holly.  This tradition was then carried on to my table in Florida where it has become a cool-weather favorite.”

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Course Main Course

Cuisine American

Servings 12

Ingredients

• 1-2 Tbsp extra virgin olive oil
• 1 yellow onion chopped
• 2 garlic cloves minced
• 2 pounds lean ground beef
• 3/4 tsp salt
• 1/2 tsp fresh ground pepper
• 1 Tbsp Worcestershire sauce
• 46 ounce bottle of tomato juice
• 6 ounces ketchup
• 3 16 ounce cans red kidney beans drained
• 3 Tbsp or more chili powder (spicy if you prefer)
• Grated cheddar cheese
• Sliced green onions
• Sour cream

Instructions

• Heat olive oil over medium-high heat, add onion and garlic, and cook until onion is translucent.
• In a separate pot, brown beef with salt and pepper. Drain off fat.
• Return beef to pot, add cooked onion and garlic, and the rest of the ingredients up to the cheddar cheese. Bring to a boil.
• Turn down heat and simmer for at least 45 minutes.
• Place chili in bowls and top with cheese, green onions and sour cream.

Notes

 Freeze leftovers - it tastes even better reheated!