I recieved this recipe from Renee Chernin from the https://www.thekosherchannel.com/index.html . So I went to check out her site before posting it. Once I did, I have to admit – it was hard to get back to my site! I found so much wisdom and inspiration there. I’m not a huge recipe person but reading her words awakened some hidden truths in me. There’s deep wisdom on that website! – and Very good food! In the meantime – enjoy your chili!
Vegetarian Chili – From Cooking For the King
This one is has all the goods:
healthy, vegan, economical, freezable, parve, and it will feed you for days!
Don’t get scared like I did by the length of the recipe.
Basically you run around your kitchen putting in
every tasty thing you own, and get to feel like a world class cook!
The Chili Recipe
1 tablespoon vegetable oil
1/2 large onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes
1 (14.5 ounce) can kidney beans
1 (14.5 ounce) can corn
I small zucchini, diced
I small yellow squash, diced
1 portobello mushroom, diced
2 carrots, peeled and diced
1 tablespoon tomato paste
2 cups water
1/2 cup brewed coffee
2 tablespoons chile powder
1 tablespoon Tabasco, more or less depending on your heat threshold
2 teaspoons ground cumin
1 teaspoon cocoa powder
1/4 teaspoon cinnamon
1. In a medium stockpot, heat oil over medium high heat.
When almost smoking, add onion and bell peppers.
Cook, stirring occasionally, for 5 minutes until vegetables are very soft.
2. Add remaining ingredients. Bring to a boil, lower heat and simmer, uncovered for 2 hours.
3. Ladle over rice or pasta. Top with shredded cheese,
taco chips, jalapeno peppers and/or chopped fresh onion.
Add crumbled tofu, or leftover shredded chicken or beef. Endless possibilities