vegetarian chili

We had a very wet weekend here, so the time seemed right to make a pot of vegetarian chili. Nothing like a little spicy heat to keep the damp weather at bay, don't you agree?

Our family is a mix of meat eaters and vegetarians, and this is one meal that everyone enjoys. Plus, the house smells fabulous while the chili simmers on the stovetop. :-)

Here is what you need:

Olive oil, 2 T
Garlic, 6 cloves, minced
Onion, 1 medium, chopped
Tomatoes, 3 medium, chopped
Red bell pepper, 1, chopped
Green Italian pepper, 3, chopped
Kidney beans
Garbanzo beans
Faux ground meat (I used Quorn-brand mince)
Pureed tomatoes
Tomato paste, 1 T
Corn (frozen or canned)
Cumin, 1 T
Red chili peppers, 3, small
Fresh cilantro, shredded cheese, chopped onion, for garnish

Note I used dried beans, but canned work just as well. If you use dried beans, don't forget to soak them overnight and cook until soft ahead of time. :-) I used one 16-oz. jar of pureed tomatoes that we canned ourselves; obviously, store-bought is also fine. We grow many varieties of chili peppers each year for our cooking; if you are not sure what Scoville level your family can tolerate, you may want to skip the fresh chilis and play safe using basic chili powder to match your comfort scale.

Saute the chopped vegetables and faux ground meat in the olive oil until onions and peppers are soft. Add the remaining ingredients (save the garnishes) and simmer for 40 minutes. While cooking if you find the chili too thick or thin, add a little water or corn flour, respectively. Enjoy!