Thursday, October 25, 2012

Best Vegetarian Chili I've Ever Had!

I am definitely making this again for our ward's chili cookoff this Saturday night! 

(I adjusted a couple of other recipes to make this one!)


In a little olive oil, sautee: 
1 medium red onion (diced)
At least 2 cloves garlic (you know there's no limit)
2 small zucchini
1/2 c celery
1 green bell pepper
1/2 red bell pepper
1/2 yellow bell pepper
2 carrots 
1 1/2 Tbsp fresh ginger peeled and minced
1/3 jalapeno pepper (use gloves when cutting!) 

Add spices (you're going to be tempted to leave out some of these but don't -- that's what makes it so good!)
2 bay leaves
1 tsp chili powder
2 tsp ground cumin
2 tsp coriander
1 tsp oregano
1 tsp dried thyme
1 tsp dried basil
1/2 tsp ground cinnamon (really, it makes it so good!)
3 tsp Braggs liquid aminos (if you don't have this, soy sauce will work)
1/2 c fresh cilantro chopped fine 
a little fresh parsley
fresh ground black pepper

Once onions are translucent and vegetables are soft, add:
2 cans diced tomatoes (or use fresh)
Tomato sauce (the small can)
1 can kidney beans
1 can black beans
1 can corn
1 can generic/cheap vegetarian chili (has soy protein)
1 can Annie's black bean chili (this is SO good on its own)

If you sautee the vegetables then add everything else and let it cook on low heat for an hour or so it's going to be good! Don't worry. 

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