In celebration of National Chili Day, I wanted to share my favorite chili recipe. I know many will say chili is not vegetarian, but I think this recipe will change your mind. It's hearty and spicy like chili should be.
Recipe Tip: While it can be time-consuming, try to cut the vegetables to a medium dice. Keeping everything the same size will help in cooking time and ensure each spoonful gets a little bit of everything!
Recipe Tip: I like to mix the spices in a small bowl before adding. This allows me to taste the blend and adjust before adding to the chili.
Enjoy! And, Happy National Chili Day!
2 tbsp olive oil
1 onion, cut into medium dice
2 carrots, cut into medium dice
1 green bell pepper, cut into medium dice
2 jalapeño peppers, cut into small dice
1 small zucchini, cut into medium dice
1 small yellow squash, cut into medium dice
1 28 oz can crushed tomatoes
1 15 oz can pinto beans (or dark red kidney beans), drained and rinsed
6 oz tomato paste
6 tbsp chili powder
1 tbsp ground cumin
2 tbsp sugar
1 tsp salt, to taste
½ tsp pepper
2 small ears corn, cut from the cob (about 1 cup frozen corn is fine, too)
sour cream, (for garnish) optional
cheddar cheese, grated (for garnish) optional
1. Place the oil in a large, heavy pot over medium heat. Add the onions, carrots, and peppers and cook about 8 minutes. Add the zucchini and squash; continue to cook until all the vegetables are tender, about 8 minutes more.
2. Add the tomatoes and beans; combine well. Bring to a boil, reduce heat; simmer gently for 1 hour, stirring occasionally. Add the corn in the last 15 minutes. If the soup is too thick, add a little bit of water or vegetable stock.
3. Serve in bowls with a dollop of sour cream and grated cheddar, if desired.
Note: This chili can be vegan if you top with vegan cheese or sliced green onions.