Winter staple. We all have one. I literally make a huge pot of this stuff every winter and eat it for a week. And guess what? It gets better each day. I know, I know…you’re thinking why in the poop would I make veggie chili? Well, it’s delicious and sometimes…you don’t have meat on hand? Well, that and it’s just plain healthier and with all the beans I put in this bad boy, it is nice and thick and extremely filling. So if you are looking for a change of pace with a nice punch of spice, try this. Make this. Have Chili for dayssssss.
1 tablespoon olive oil
1 cup chopped onions
1 small white potato
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes with liquid, chopped
1 (19 ounce) can dark red kidney beans with without the liquid
1 (19 ounce) can light red kidney beans without the liquid
1 (19 ounce) can Pinto Beans without the liquid
1 (11 ounce) can whole kernel corn, undrained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon of Chili Red pepper flakes
Cheddar Cheese to top…(or sour cream, if you’re into that)
1) Boil potato until tender and then drain
2) Heat oil in a large saucepan over medium heat.
3) Saute onions, carrots, and garlic until tender.
4) Stir in green pepper, red pepper, celery, and chili powder
5) Cook until vegetables are tender, about 6 minutes.
6) Stir in mushrooms, and cook 4 minutes.
7) Stir in tomatoes, kidney beans, potato and corn.
8) Season with cumin, red chili flakes, oregano, and basil.
9) Bring to a boil, and reduce heat to medium.
10) Cover, and simmer for 20 minutes, stirring occasionally.
11) Top with CHEESE, PLEASE.
12) Share and Enjoy!