Ch-ch-chili

Well winter has hit Vancouver this year and it’s been rainy and cold outside so I thought I’d warm you all up with my fool proof vegetarian chili recipe. I have this recipe down to a science and it never disappoints. I based my seasoning off of Cooking Comically’s chili recipe and made a couple adjustments. Feel free to make your own adjustments to the recipe; this is a spicy chili and if you can’t take spice adjust the seasoning to your taste. This recipe is really great for adjusting to your taste, the one thing is to include the jar of salsa, which makes a world of difference and will blow any other chili recipe out of the water!

1 Tbsp Oil

1 Chopped Onion

4 Minced Cloves of Garlic

2 Chopped Celery Ribs

2 Chopped Carrots

2 Chopped Bell Peppers (I like 1 red and 1 green)

2 Jalapeños Sliced in to rings (opt out on these if you’re a wimp with spice)

1 Can (284ml) Sliced Mushrooms, drained

1 Can (7fl oz) Corn Niblets, drained

1 Can  (540mL) Kidney Beans, drained and rinsed

1 Can  (540mL) Lentils, drained and rinsed

1 Can  (540mL) Black Beans, drained and rinsed

1 Can (28fl oz) Diced Tomatoes

1 Can (5.5fl oz) Tomato Paste

1 Can (680mL) Tomato Sauce

1 Jar (430mL) Medium Salsa (secret ingredient!)

1 Can Beer (whatever you have)

 

Seasoning

1 tsp Basil

1 tbsp Onion Powder

1 tbsp Garlic Powder

1 tbsp Cayenne

1 tbsp Chili powder

2 tsp Cumin

2 tsp Sugar

2 tbsp Flour

1 tsp Paprika

½ tsp Black pepper

½ tsp Salt

 

In a large pot, heat the oil over medium heat. Add in prepared onion, garlic, carrots, celery, peppers and sauté until onions are soft. Add in corn and mushrooms; heat through for a minute or two. Meanwhile, combine seasoning and then add the seasoning and remaining ingredients to the pot. Bring chili up to a simmer then cover and put on low for 30 minutes to an hour. Make sure to stir every once in awhile to avoid burning the bottom of the pot. Serve up with some grated cheese, tortilla chips or my favorite crackers. Enjoy<3