Monday, March 10, 2014

Veggie Chili

This is adapted from the Chock-Full-of-Veggies Chili Recipe I found on

Basically, I think that celery is bullshit in any kind of chili and this chili was too bland, so I doubled the spices.

I also use kidney beans instead of pinto beans and added cayenne pepper.*

1 tablespoon extra virgin olive oil
2 bell peppers, chopped
1 1/2 cups mushrooms, chopped [I don't really measure these, I just use one of those little 8oz packages]
1 large onion, chopped
6 garlic cloves, minced [I use the stuff from a jar]
2 tablespoon chili powder
2 tablespoon dried oregano
2 teaspoon cumin
1/2 teaspoon salt
2 (15 ounce) cans kidney beans
1 (14 1/2 ounce) can diced tomatoes [make sure you buy plain ones, and check the label for high fructose corn syrup]
Cayenne pepper to taste


In a large pot or dutch oven, heat oil over medium heat. Add peppers, mushrooms, onion, and garlic. Cook about 7 minutes until vegetables begin to soften. Add seasonings and continue to cook an additional 5 minutes, stirring occasionally.

Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer 25 to 30 minutes, until chili is fragrant and slightly thickened.

I'm eating mine with grated cheddar cheese & a dollop of cottage cheese stirred in. I have beer, but I forgot to chill it. Maybe I'll have those with leftovers tomorrow night. :-)

*forgot to add cayenne pepper to the written recipe. Oops! Edited 3/11/2014.