Chili is a standard recipe to make on those coldest of days. Top it with some good cheddar, a bit of sour cream, some scallions, and have it with some cornbread cake. Of course, meat eaters can add their share.
I cook my chili in the oven in my la chamba clay cookware, which may have given it some different results. You could also cook this on the stove for the same cooking time or in the oven in something like a dutch oven. I think cooking it in the oven brings out the flavor of the ingredients really well.
Using the fire roasted tomatoes really give the chili a hoppin’ flavor. I’ve only seen them made by the Muir Glen company at my grocery. If you cannot find them, try using fire roasted red peppers, which are usually found with the olives/pesto/capers. The tomatoes are the base of chili, so try to the use the good stuff. This chili has a great chili taste, but isn’t spicy. If you like your chili hot spicy, add a hot pepper or some red pepper flakes.
If hope you find that chili doesn’t have to have meat in it in order for it to be great!
Katrina’s Vegetarian Chili
- Two-14.5oz fire-roasted diced tomatoes (or One-28oz can)
- One-14.5oz tomato sauce
- One Red Bell Pepper
- One Green Bell Pepper
- One Medium Yellow Onion
- Two Carrots
- Two Celery Ribs
- 1 Bay Leaf
- 2 TBS Cumin
- 2 TBS Chili Powder
- 3 Cloves Garlic
- 1 tsp Salt
- Two Cups Thawed or Fresh Corn
- One-14.5oz can kidney beans
- Sauteeing Oil
Chop all vegetables. Add 2 TBS oil to a saute pan and heat over medium heat. Add onion, peppers, carrots, and celery, saute on low for 10-15 minutes until onions are translucent. Don’t allow the vegetables to get soft. Add garlic last.
In the pot you will be cooking the chili, add the canned tomates. Add sauteed vegetables and spices and stir. Cook in oven at 350 degrees, or simmer on low for 1hr 30min. Add the kidney beans and corn and simmer for 20 more minutes. Add desired toppings! Tastes even better the next day.