vegetarian chili

It is finally beginning to feel like fall.  At least, it’s starting to feel like fall Washington-style, meaning lots of rain!  The rain brings a series of routines that are usually forgotten for the month of nice weather we have, such as wiping down Lucy’s paws after she goes outside and carrying a pair of “inside” shoes to change out of rain boots.

With cooler weather, comes a change in the types of food I make.  I can’t think of a better cure for a rainy, cold day than a bowl of hot chili with a side of cornbread (not pictured).  I’ve never made homemade cornbread, and that is definitely a goal for this autumn season.  Let’s save that for another day.

Vegetarian Chili
Recipe adapted from Better Homes and Garden New Cook Book

2 cups chopped onion
1 cup chopped green bell pepper
4 cloves of garlic (minced)
2 15oz cans kidney beans, pinto beans, and/or black beans (drained and rinsed)
2 14.5oz cans diced tomatoes (undrained)
1/2 jalapeno pepper (minced)
1 15oz can tomato sauce
1 cup water
2 tablespoons chili powder
1 teaspoon dried, crushed basil
1/2 teaspoon black pepper

Optional toppings:
Sour cream
Shredded cheddar cheese
Diced green onions

1.  In a pot, cook the onion, green bell pepper, and garlic until the onion is tender.

2.  Add in the beans, tomatoes, tomato sauce, water, chili powder, basil and black pepper.

3.  Bring to boil, then reduce the heat.

4.  Let it simmer for 20 minutes, stirring occasionally.

5.  If so desired, top with sour cream, cheese, and green onions.

Play with the seasonings.  Consume with copious amounts of corn bread.  Stay warm and dry.


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