Tag Archives: veggie chili

Meatless Monday: Veggie Chili

Let’s go in reverse chronological order. I’m sitting in my parents’ family room with my parents, my grandma, and my cousin. We’re watching Monday Night Football. Well, they are.

Before this, I took a long, luxurious nap.

Before that, I ate a bean, cheese, rice and salsa burrito from my favorite Mexican place, Las Golondrinas.

Before that, I went on a hot, quite uphill 5-mile hike with my dad and cousin at Caspers Wilderness Park off the Ortega Highway.

About a week before that, I made vegetarian chili.

I improvised this one. Let me share it with you.

  • 1 can kidney beans (drained and rinsed)
  • 1 can black beans (drained and rinsed)
  • 1 can corn (drained and rinsed)
  • 2 cans fire roasted diced tomatoes
  • 1/2 can veggie broth (I know, I’m sorry. But more than this and it’ll be too soupy. Maybe you can leave it out.)
  • 1 Tbsp tomato paste
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 8 button, cremini, or baby bella mushrooms, quartered
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic
  • 1 T chili powder
  • 1 or 2 tsp cumin, depending on your tastes
  • 2 tsp red pepper flakes
  • 2 tsp oregano
  • Salt and pepper to taste
  • 2 T Olive oil
Coat skillet with olive oil. Cook onion and garlic on medium high heat until onions are translucent. Add bell pepper, zucchini, and mushrooms, cook 3 more minutes. Add chili powder, cumin, red pepper flakes, oregano, tomato paste, mix and cook for 1 minute. Add beans and corn so they can heat up a little. Add tomatoes and the half can of veggie broth [hey! Maybe you can try beer. That might be good!]. Bring that up to a good boil, let boil for 3 minutes. Reduce heat and let simmer uncovered for 15 more minutes. Serve with crusty bread and cheese.