Vegetarian Chili

Fresh, delicious, and nutritious, this chili is a hearty and healthy alternative to the traditional chili con carne.

 

Ingredients:

Use as many fresh, organic and local products as you can when making this recipe.

2 Onions, chopped
3 Garlic Cloves, minced
3 Celery Ribs, chopped
1 Green Bell Pepper, seeded and diced
8 ounces Mushrooms, sliced (wild, if you have them)
2 Zucchini, sliced
4 ounces Red Kidney Beans, home-cooked or canned, rinsed and drained
4 ounces Tomatoes, chopped (fresh or canned)
2/3 cup Tomato Sauce
2 tablespoons Tomato Paste
1 tablespoons Ketchup
1 heaping teaspoon each: Chili Powder, Ground Cumin, and Ground Cilantro
Salt & Cracked Pepper to taste
Plain Yogurt, Cayenne Pepper and Fresh Cilantro to serve

Directions:

1. Put onion, garlic, celery, bell pepper, mushrooms and zucchini in a large pot; mix together.
2. Add kidney beans, chopped tomatoes, tomato sauce, tomato paste and ketchup.
3. Add chili powder, cumin and coriander; season with salt and pepper and mix well.
4. Cover pot and bring the chili to a boil. Reduce heat and simmer for 20-30 minutes longer.
5. Stir occasionally, cooking until the vegetables are tender.
6. Top with a dollop of plain yogurt and a sprig of fresh cilantro.
7. Serve with a rice medley (white basmati, yellow and brown jasmine), polenta or fresh artisan bread with a thick crust.

Serves 4-6 depending on serving size - cups or bowls.