Vegetarian Chili

I’ve been meaning to share this vegetarian chili recipe for awhile now, so here it finally is! I like thick chilis loaded with ingredients and extra vegetables to make it thick and pleasing for vegetarians and meat eaters alike. The mushrooms and zucchini are non-traditional additions but I think they really make it great. Try this one out for the cold months ahead and let me know what you think.

Vegetarian Chili

(vegan, makes 8-10 servings)

1 big can tomato paste (28 oz.)

1 big can crushed tomatoes (28 oz.)

2 tbsp. concentrated tomato paste

2 tbsp. olive oil

1 quart vegetable stock (low sodium)

2 zucchini

2 cups button mushrooms

3 large carrots

3 large celery stalks

1 large sweet onion

4 garlic cloves

1 can kidney beans

1 can cannelini beans

2 cans black beans

1 tbsp. chili powder

1 tbsp. cumin

1 tsp. cinnamon

1 tsp. curry powder

1 tsp. sriracha hot sauce

1 tsp. salt

1 tsp. pepper

Daiya mozzarella “cheese” (optional garnish)

Chop up the celery, carrot, onion, and garlic and toss them in a big soup pot with the olive oil over medium-high heat. Chop up the zucchini and mushrooms and add them to the pot, stirring well with the other vegetables. Add the cumin, chili powder, cinnamon, and curry powder. Saute for another 5-10 minutes, stirring frequently. Add the tomato paste, crushed tomatoes, concentrated tomato paste, and vegetable stock. Add the cans of beans, stir again, and bring the chili up to a boil. Once it boils, reduce heat to simmer and cook for another 20-30 minutes to blend the flavors. Add sriracha hot sauce and salt and pepper to taste. (Add a little at a time to avoid adding over spicing). Serve hot in a bowl with a sprinkle of Daiya cheese on top.

Optional: While not included in the ingredients above, try adding sautéed veggie sausage to make it extra filling. The sausage really tastes great once it’s blended into all the lovely flavors of the chili. My favorite brand are Field Roast Sausages in the Mexican Chipotle flavor. You can find them at your local health food store.

Tip 1: If you can find them, buy roasted tomatoes and paste. The roasted flavor gives a richness to the chili that I love and really boosts the flavors. Tip 2: Buy organic ingredients whenever possible. The quality of the ingredients really makes a difference in overall flavor and is certainly healthier for you.