Foodie Friday Vegetarian Chili
If you are looking for an option for cooking for your family while staying safe at home during the COVID epidemic, this recipe makes a huge pot of chili that can be frozen for later and uses ingredients you may already have or are still easy to get.
Vegetarian Chili (prep. time 1 hour stovetop, 5 hours in slow cooker. Serves 8 or more)
1 large can dark red kidney beans
1 can diced or crushed tomatoes
1 can black beans
1 can white northern beans
1 can corn nibblets (optional, but I like the little bite and sweetness the corn brings)
3 cloves garlic, diced
1 large onion, diced
1 green bell pepper (or half green along with half yellow or red), diced
3 heaping Tbl. Chili powder
1 tsp. ground mustard
1 tsp. oregano
1 tsp. basil
1/8 tsp. cayenne pepper powder
1 tsp. red pepper flakes
Salt, ground black pepper
Splash Tabasco sauce to taste
Combine all ingredients in a large stockpot or slow cooker. Simmer on stovetop for about an hour, stirring occasionally until all the vegetables are tender or cook on high in slow cooker for about 4-5 hours. Reduce heat and keep warm until needed. You can serve with toppers like shredded cheese, sour cream, jalapeño peppers and tortilla chips.
If you want to make it for meat-eaters, brown 90/10 lean ground beef or turkey, whatever you want or can find.. enough per serving to stir in the individual bowls or brown 1 pound of meat for the whole pot.