'Not Gonna Miss the Meat' Vegetarian Chili

With everyone doing their part to self-isolate due to the Covid-19 virus, we have a lot of time on our hands. As an introvert I'm more than happy to read, watch movies, spend time with the fam and generally just hunker down and 'lie like broccoli'. But after you've watched the entire Marvel universe, played numerous games of Apples to Apples and caught up on your TBR pile (is that even possible?), you may be looking for something new to do.

With this unexpected time at home, it's a great opportunity to dust off those cans of beans and jars of spices that have been sitting in your pantry since Betty White was in diapers and use them to make this filling and delicious vegetarian chili. 

This is seriously great eats without the meats!

Chili is one of my comfort foods. It's filling, you can top it with cheese and sour cream and dip toast in it! What more could you ask for?!  And for those carnivores out there, don't let its lack of meat prevent you from making it!  This is a hearty chili with great flavour that has a nice spiciness to it, a touch of sweetness from the corn and will feed a family and then some (or you can freeze leftovers individually for some later meal/lunch options).

Wishing you all a safe and happy time as we weather this virus together.

2 tbsp grapeseed oil
1 medium onion, diced

1/2 red pepper, diced

1/2 green pepper, diced

4 cloves of garlic, minced
2 tbsp chili powder
1/2 tbsp dried oregano
1 1/2 tsp ground cumin
1/2 tsp dried basil
1/2 tsp seasoning salt
1/4 tsp cayenne pepper (or to taste)
1/2 tsp paprika
1/2 tsp black pepper (or to taste)
1/2 tbsp white sugar
2 (14.5oz) cans fire-roasted diced tomatoes (do not drain!)
2 (14.5oz) cans black beans - rinsed and drained
1 (14.5oz) can pinto beans - rinsed and drained
1 (19oz) can red kidney beans - rinsed and drained
1 (28oz) can beans in tomato sauce (ie. Libby's beans)
1 cup frozen corn
1 cup vegetable stock
1 bay leaf

Toppings: sour cream, grated Cheddar cheese, nacho chips, fresh cilantro, green onions
Sides: Toast, browned garlic bread

Heat oil to a large soup pot. Add onion and cook for several minutes. Add red and green peppers and cook until onion is translucent. Add minced garlic, all spices and white sugar to the onion mixture.  Mix well, stirring often.

Add diced tomatoes (and their liquid), black beans, pinto beans, kidney beans, Libby's beans, corn, vegetable stock and mix well. Make sure you scrape the bottom of the pot to get all that spicy goodness into the chili.  Add bay leaf and submerge it in the liquid.

Simmer gently for 40 minutes, stirring occasionally.  Remove and green waste bay leaf. Remove 1 1/2 cups of the chili into a medium bowl and, using a potato masher, mash until quite smooth. Alternatively, you can add this mixture to the tall cup that comes with your immersion blender and blend well. This will help give it that thick, chili texture.

Pour this blended chili back into the pot and stir well.  Serve in bowls with various toppings and sides of warm toast/garlic bread. Enjoy!

Leftovers Tip: Cool chili and place scoopfuls into medium-sized freezer bags.  Remove air and lay flat.  Place horizontally in your freezer for easy organizing of a fabulous future lunch.

A Chili Recipe for Staunch Carnivores
Kitchen Sink Chili


Inspired by: Chelsea's Messy Apron - Vegetarian Chili