Hearty Veggie Chili

Who would have thought that there are so many chili recipes! Adapted from a recipe by The Pioneer Woman, Ree Drummond, this chili happens to be my favorite. It is a “Big Batch” recipe that requires a lot of dicing, which is time consuming, but well worth the hardiness of this flavorful chili. Since it does serve 12 people, the leftovers can be transformed into other meals. For example, a loaded baked potato, or a stuffed bell pepper. Sometimes, I will ladle some chili into a small ramekin, top with cornbread batter and bake in the oven for 20 minutes. Basically, I’m getting four meals from one batch. Topping this delicious dish with a dollop of vegan sour cream, vegan cheese, and chopped cilantro creates a picture-perfect dinner. Enjoy….

 Ingredients

2 Tbsp. olive oil

4 cloves garlic, minced

1 whole large onion, diced

1 each red, yellow, and orange bell pepper, seeded and diced

2 whole carrots, peeled and diced

2 stalks celery, peeled and diced

3 cups vegetable broth

1 can plain tomato sauce (12 to 14 ounces)

1 can (10 ounce) Ro-tel diced tomatoes and chiles

1/2 tsp. salt, more to taste

1 tsp. ground oregano

1 Tbsp. cumin

2 Tbsp. chili powder

1 can each (14-ounce) red kidney beans, pinto beans, and black beans, drained and rinsed

1/4 cup cornmeal (corn flour)

1/2 cup warm water

Optional Toppings:

diced cilantro

sour cream

vegan cheddar cheese

diced avocado

Directions

In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for 1 -2 minutes.

Pour in the both, tomato sauce, and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and continue to simmer covered for 30 more minutes.

If a thicker consistency is desired, mix the corn flour with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings. Consider adding some of the optional toppings.

Serve with warm whole wheat tortillas or tortilla chips.