Vegetarian Chili

Chili is the ultimate comfort food and  although it's been unseasonably warm this winter in Southern California, there still have been a few evenings where I could curl up on the couch by my warm fireplace and enjoy a healthy bowl of chili.

Many vegetarian chili's I've tried don't have the correct balance of flavors, they are either too heavy on the beans, or are mostly a bowl a stewed tomatoes.  This veggie chili combines fresh veggies with three different types of beans, tomatoes and my secret ingredient, soy chorizo for added texture.

vegetarian chili ingredients
vegetarian chili ingredients

Ingredients

3/4 of an onion, chopped

6 cloves garlic, minced

1/2 small green jalapeño, minced

1/2 small red jalapeño, diced

1/2 orange or yellow bell pepper, diced

1 green bell pepper, diced

1 green zucchini squash diced, chopped

1 yellow squash diced, chopped

1/2 tbsp cumin

1 tbsp chili power

1/4 c or 3 oz organic soy chorizo

1 c  pinto beans

1 c black beans

1 c  kidney beans

30 oz canned diced tomatoes

1/2 c vegetable broth

pinch of red pepper flakes

salt

pepper

8 dashes tabasco sauce

Directions:

  • olive oil
  • add garlic and onion to pan and sauté for 2 min
  • add jalapeño & bell pepper & squash
  • stir well
  • add cumin and chili powder and stir well to coat all the veggies
  • add chorizo and mix well
  • add beans, tomatoes, salt, black pepper, red pepper, cilantro & tabasco sauce
  • mix well & simmer on low heat for 30 minutes minimum
  • garnish with fresh chopped cilantro
DSC00313
DSC00313