Description
This is my mom's vegetarian chili recipe, and i grew up loving it. I've had all kinds of chili, meat and meatless, and this is still the best. So easy to make, very filling, and perfect for a cold day. My roommate once ate a bowl when she had the flu and said she felt 80% better after the chili! Who knows what magical properties it has; i just know it's really good!
Ingredients
- Garlic Cloves
- Ground Cumin
- Olive Oil
- Ground Pepper
- Italian-style Tomatoes
- Red Kidney Beans
- Garbanzo Beans
- Water
- Black Beans
- Tomato Paste
- Carrot
- Chili Powder
- Zucchini
- Dijon-style Mustard
- Frozen Whole Kernel Corn
- Dried Basil
- Hot Pepper Sauce
- Dried Oregano
Instructions
- Saut garlic briefly in a big dutch oven or pot
- Stir in the undrained tomatoes, water, tomato paste, chili powder, mustard, basil, oregano, cumin and pepper
- Drain each can of beans, rinse them, and add to the pot
- Reduce heat and simmer, covered for 15 minutes
- Stir in the carrots, corn, and zucchini and the hot pepper sauce
- Simmer, covered for 15 minutes
- Serve with grated cheese
- Add more water or tomatoes if mixture is too thick