Powell’s Vegetarian Chili
It has been cold in Boulder. I know Chris likes it, but I’m not a huge fan of 30 or 40 degree weather. However, there are remedies to this! Such as hot chocolate…tea…oh and, VEGETARIAN CHILI! We would eat this a lot at home when I lived with my parents and it was always so tasty and gave that perfect sense of warmth and comfort. And I never realized how easy it was to make until I started cooking for my own. This chili lasted us a few nights and for a few lunches, keeping us warm against the turning seasons. This recipe comes from my family. It’s easy, healthy, and vegetarian-friendly.
- Prep Time: 15-20 min
- Cook Time: 25 minutes
- 2 garlic cloves
- 1 large green or red pepper
- 1 package of mushrooms
- 1/2 onion
- 2 tbsp oil
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can tomato sauce
- 1 tbsp paprika or chili powder
- 1 tsp cumin
- 2 15 oz. can red kidney beans
- 1.5 cups zucchini
- 1 10 oz. package frozen corn
- shredded cheddar cheese
- Okay long list of ingredients, but it is super simple. First let’s chop up all the mushrooms, garlic, pepper, onion, and zucchini
- Stir the garlic, peppers, mushrooms, and onions in a deep pot with oil until veggies are tender
- Add tomatoes, tomato sauce, paprika, and cumin. Stir it and heat to a boil.
- Reduce the heat to low. Then add the beans, corn, and zucchini. Simmer those until the veggies are tender
- Add however much cheese you want into the chili and stir until it melts. Serve hot with sprinkled cheese on top!
We usually have it alongside some cornbread. It always fills me up with a sense of home and happiness. I know I will be making it more as the days get colder. The second day we had it, Chris added some ground turkey into it and it was also delicious! This recipe is incredibly easy, delicious, and healthy. Use this recipe to stay hungry and fit!
BONUS KITTY PIC