Chili - Vegetarian

I've mentioned before that parts of our family are vegetarians.  John and I have learned to really like some of their recipes.  This one for Vegetarian Style Chili came to us from our oldest son, years ago.  He adapted it, we adapted it and now I would say it is our own.  John and I both like cornbread with our chili so I tried baking the cornbread in a casserole dish and then adding the chili on top of it and baking it for another 15 minutes.  He liked it, I thought it was OK.  For the leftovers, and there were some, I put some tortilla chips in the bottom of the bowl, then the hot chili, some grated cheese, some sour cream and then some cubed avocado.  YUM!  I still like my cornbread under chili, but made separately.  I would definitely have the tortilla chips again. Now, this is a spicy chili so go easy on the chili powder and black pepper until you taste it.  You can always add more.  I don't think you will miss the meat at all.  Give it a try and let me know what you think!

               Chili - Vegetarian 

2 tablespoons Canola or Vegetable Oil

2 medium Yellow or White Onions, chopped into cubes

5 cloves Garlic, crushed and shopped

2 medium Zucchini Squash, cubed (about 2 cups)

1 Red Bell Pepper, cubed

1 cup Chopped Fresh Mushrooms (Portabella or White)

2 medium Jalapeno Peppers, finely chopped - optional

1 15 oz. can Diced Tomatoes

1 15 oz. can Tomato Sauce

1 1/2 to 2 tablespoons Chili Powder

1 tablespoon Ground Cumin

1 tablespoon Dried Basil

1 tablespoon Dried Oregano

1 to 2 teaspoons Black Pepper

1 teaspoon Salt

1/2 cup fresh Cilantro, chopped

1 15 oz. can Kidney Beans, drained

1 15 oz. can Black Beans, drained

2 tablespoons fresh Lemon Juice

Heat oil in large Pot.  Add onions, garlic and zucchini and saute until tender.  Add bell pepper, mushrooms and jalapenos and saute another 5-7 minutes.  Reduce heat and add everything else except the beans and lemon juice and simmer uncovered for 30 minutes.  Add beans and lemon juice and simmer for another 15 minutes.  Serve this over baked cornbread or tortilla chips.  Good with grated cheese, sour cream, avocado and cilantro on top.

6-8 Servings

Chili over cornbread, with cheese and  cilantro

Chili over corn tortillas, with cheese,  sour cream,
avocado and cilantro