I'm awesome
So you want to make kick ass vegetarian chili. You have an hour before your friends arrive, you've never even thought about making chili before, and you think most vegetarian chilis are weird.
Google "Vegetarian Chili Recipe." Choose this recipe, pretty much at random.
Replace pinto beans with Goya's "Great Northern Beans." Use a small red pepper and a small orange pepper instead of a green pepper. Double the diced tomatoes. Add 2/3 of a decently sized zucchini. Just shake the garlic powder in; make no effort to measure it. Cut the cumin in half, then add an extra pinch. (Er, mainly because you read the recipe wrong.) Dip your knife into a jar of minced garlic (yeah, I know, I cheat) and dump a couple knife-fuls in--I probably used the equivalent of two cloves, maybe two and a half. Forget to grind in salt or pepper. Simmer until it mushes together and looks like chili. Top with diced onions and cheddar cheese to taste; allow carnivores to add separately prepared Mama Lucia meatballs.
I call it my "'Please be Gentle' Chili."
1 tablespoon olive oil
1 onion, chopped
1 (15-ounce) can black beans, drained, rinsed
1 (15-ounce) can great northern beans, drained, rinsed
1 (15-ounce) can kidney beans, drained, rinsed
2 (14.5-ounce) cans diced tomatoes with juice
1 cup vegetable broth
1 red bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 zucchini, diced
2 tablespoons chili powder*
1 teaspoons ground cumin, plus a pinch
Shake in some garlic powder
2 cloves minced garlic
Sea salt and ground black pepper to taste
In a stockpot heat olive oil over medium-high heat. Saute onions until soft, about 5 minutes. Stir in the rest of the ingredients; mix well and reduce heat. Cover and simmer for 20 to 30 minutes stirring occasionally. Serve with diced onions and chedder cheese; season to taste with salt and pepper. Add separately cooked meatballs for carnivores.
Serves 4-5.
*Add extra chili powder to taste for spiciness.
Google "Vegetarian Chili Recipe." Choose this recipe, pretty much at random.
Replace pinto beans with Goya's "Great Northern Beans." Use a small red pepper and a small orange pepper instead of a green pepper. Double the diced tomatoes. Add 2/3 of a decently sized zucchini. Just shake the garlic powder in; make no effort to measure it. Cut the cumin in half, then add an extra pinch. (Er, mainly because you read the recipe wrong.) Dip your knife into a jar of minced garlic (yeah, I know, I cheat) and dump a couple knife-fuls in--I probably used the equivalent of two cloves, maybe two and a half. Forget to grind in salt or pepper. Simmer until it mushes together and looks like chili. Top with diced onions and cheddar cheese to taste; allow carnivores to add separately prepared Mama Lucia meatballs.
I call it my "'Please be Gentle' Chili."
1 tablespoon olive oil
1 onion, chopped
1 (15-ounce) can black beans, drained, rinsed
1 (15-ounce) can great northern beans, drained, rinsed
1 (15-ounce) can kidney beans, drained, rinsed
2 (14.5-ounce) cans diced tomatoes with juice
1 cup vegetable broth
1 red bell pepper, seeded and diced
1 orange bell pepper, seeded and diced
1 zucchini, diced
2 tablespoons chili powder*
1 teaspoons ground cumin, plus a pinch
Shake in some garlic powder
2 cloves minced garlic
Sea salt and ground black pepper to taste
In a stockpot heat olive oil over medium-high heat. Saute onions until soft, about 5 minutes. Stir in the rest of the ingredients; mix well and reduce heat. Cover and simmer for 20 to 30 minutes stirring occasionally. Serve with diced onions and chedder cheese; season to taste with salt and pepper. Add separately cooked meatballs for carnivores.
Serves 4-5.
*Add extra chili powder to taste for spiciness.