Vegetarian Chili

It is a little cooler and a lot rainier here in Cambridge today and once again my thoughts are turning to warm comfort foods.  As much as I appreciate the warmth of summer, I love the fall colors, smells and foods!  Chili is a wonderful example of this.

When I normally think of chili, I think of cooking it with ground meat of some sort, which I will frequently do but this is a vegetarian recipe that is equally delicious. Trust me, you really do not miss the meat and carrots add texture and have a great sweet taste.

All the diet and exercise books are talking about the benefits of adding more vegetables to our diets and this will accomplish this for sure.  It is a great easy step into adding a vegetarian meal into the routine without missing anything. My favorite way to eat these is to use Tortilla Chips instead of a spoon. This may negate all the benefits of the veggies but what the hell it saves washing a spoon!  

Vegetarian Chili

1 tbsp  oil

1 chopped onion        

2 finely grated carrot

4 minced garlic cloves

1 chopped bell pepper

1 chopped green pepper

2 jalapeño peppers, finely chopped

2 tbsp chili powder

1 tsp cumin

1 small can kidney beans

1 can black beans

1 can corn

1 28oz chopped tomatoes

1 medium can tomato sauce

1 tsp salt

½ tsp black pepper

2 tsp cilantro (optional)

Sauté onion, carrot and garlic in oil. Add remaining ingredients and simmer until peppers are cooked through.   The amount of chili, cumin, jalapeño, and pepper may be adjusted according to taste. 

ENJOY!