Very Vegetarian Chili

It is the season of Lent. This year I have given up eating meat for 40 days. I am having fun experimenting with Vegetarian recipes. Hopefully you will enjoy my experiments. As always, if I use a new recipe I tend to change it a bit, so you should feel free to do the same. 

This recipe for Chili is inspired by the Moosewood cookbook series. I left out things like bulgur and corn, then I added things like carrots and extra spice!

So here we go:

Vegetarian Chili

Ingredients:

3 cloves of garlic

1 1/2 cups sliced carrots

3 cups chopped onions

1 green bell pepper, diced

1 red bell pepper, diced

1 14 oz can of black beans, drained

1 14 oz can of kidney beans, drained

1 28 oz can of diced tomatoes with their juice

1 TB Cumin

1 TB Chili Powder

Cayenne Pepper and salt to taste

(You might add a cup of corn, some black olives, or any other veggie you think would taste delicious in here)

Directions:

1. In a large pot, sauté onions, garlic, and carrots in 1 TB of cooking oil over medium heat until translucent. 

2. Add chopped peppers to the pot. Cook the peppers for 2-3 minutes if you would like them to retain a bit of crunch. If you want them soft then put them in with the onions and carrots.

3. When the peppers have reached the desired texture, stir in the beans, tomatoes, and spices. 

4. Turn the heat down and allow the chili to simmer for 15-30 minutes. The longer it simmers the thicker it becomes and the more the flavors incorporate.

5. Sprinkle with grated cheese, avocado, cliantro, green onions, or anything else you like on your chili. 

6. Enjoy!