Vegetarian Chili

   A family that we met through my father's work, and with whom we have become friends (and eventually neighbors), are all vegetarian and I get a lot of recipes and ideas from them. They make this chili a lot for parties because it's easy to make large amounts and it's always a crowd pleaser. This recipe is super easy and super yummy. 

Vegetarian Chili

          
          2 tbsp oil
          1 large yellow onion, chopped
          4 cloves of garlic, minced
          2 tbsp chili powder
          1 tsp cumin powder
          cayenne pepper (to taste)
          salt
          1 28oz can of crushed tomatoes
          4 ripe fresh tomatoes
          1-2 cups bell pepper, chopped
          2 15oz cans of black or kidney beans, or combination
          1 cup corn kernels 
          sour cream, cheese, chives, etc for topping

          Saute onions, until soft, in the oil. Add the garlic, chili powder, cumin, cayanne, and other seasonings. Saute a bit more. Add crushed tomatoes and simmer for about 5 minutes. Add in fresh tomato and bell pepper. Simmer for 30 minutes or so, stirring frequently. Add the beans and corn and allow them to warm a couple minutes. Top with onion, cheese, sour cream, or other toppings. 

          This recipe is meant to be modified, so feel free. Add squash like zucchini or butternut squash. To give it a "meatier" texture add polenta or bulgur or tvp. Play with the ratios of ingredients, if you really like bell pepper, add more, if you don't like corn, leave it out. Every time I've had this chili it's been a little bit different but always delicious. 

Note: Recently I have explored the many uses of quinoa and adding about 2 cups of cooked quinoa to this recipe gives it a meatier texture and adds protein.