Vegetarian Chili

Here we are, nearing the final days of February and it occurs to me that I have not yet posted anything about Chili. With only a few weeks of winter remaining, I thought perhaps today was the day to do so. For myself, making a vegetarian friendly chili has never been much of an issue. Prior to becoming a vegetarian, it was already my preference to eat meatless chili. So, for those of you who have a favorite chili recipe, just go ahead and make it as before, but perhaps instead of the meat, add a can of black beans in its place.

If you are looking for a new or different chili recipe, the following recipe is on that I tried this winter - and loved. The recipe was given to me by my coworker, Jim. Thank you Jim for sharing this with me! It is much "lighter" than the thick, dark chili that my husband makes. Both are good, just different.

Perhaps, if we all make one final pot of chili for the winter, it will appease the Gods of Deep Packed Snow, and we can move on to Spring!

Here's the recipe. I hope you enjoy it.

Vegetarian Chili:

In a large pot or Dutch oven, saute the following until tender -

2 Tbsp. olive oil

1 1/2 cups chopped celery

1 1/2 cups chopped green pepper

1 cup chopped onion

3 cloves minced garlic

Then, add the following -

2 28 oz. cans tomatoes cut up

2 15.5 oz cans red kidney beans, drained

1 4 oz. can diced green chili peppers. drained

1/4 cup vinegar

1 Tbsp. chili powder

2-3 tsp. bottled hot pepper sauce

2 tsp salt

1 1/2 tsp. dried basil, crushed

1 1/2 tsp. dried oregano, crushed

1 1/2 tsp. cumin

1/2 tsp. ground allspice

1/2 tsp. black pepper

1 bay leaf

Stir the above ingredients into the sauteed vegetables, bring to a boil, reduce the heat and simmer for 1 1/2 hours, covered.