Winter is quickly approaching, and for those of you living on the east coast (like myself) this is a great time to prepare soups and chili! I love the warmth and comfort of a good soup or chili, especially during the winter months. I have prepared this chili recipe numerous times and it is always delicious! I love the heartiness and healthfullness of this chili recipe. You won't miss the meat with this version of chili!
This recipe is incredibly flexible, so you can feel free to add, eliminate, or switch certain vegetables, spices, and beans. I always load my chili with vegetables, but you don't have to. The best thing about chili is the adaptability of the recipe. A few things to keep in mind while adapting this recipe: if you are adding more vegetables or beans you will need to add more canned tomatoes and spices, and if you eliminate vegetables or beans you can use less canned tomatoes and spices. You can have fun and get creative with this recipe by adding your favorite spices, vegetables, and beans!
Vegetarian Chili Recipe
Prep Time: 25 minutes Cooking Time: 45 minutes Serves: 6
2 ½ large 28oz cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)
2 can of beans, drained and rinsed (I used kidney and chickpeas)
1 can corn, drained and rinsed
3 stalks of celery, diced
2 peppers, diced
1 ½ cups baby bella mushrooms, sliced
2 zucchini, sliced
1 broccoli crown, chopped
1 large onion, diced
4 cloves of garlic, finely minced
1-3 tablespoons chili powder (more will be spicier)
¼-2 teaspoons of chili flakes (the more chili flakes the spicier it will be)
2 tablespoons olive oil
Salt to taste
Optional toppings: sour cream, cheddar cheese, cilantro, or diced avocados.