I posted this in January 2017. I have updated that original post
I love a thick delicious chili. Most often, we eat it with ground beef but I do really like a vegetarian chili. There are many options to make this… you can follow this recipe & have it vegan, *you can add any ground meat you want…beef, chicken…just sauté the meat with the onions & cook until the meat is completely cooked stirring often, *you can use a vegan ground round if you like
I love the flavour that a can of Campbells Tomato Soup adds to my chili. I have tried making chili without it & I really prefer adding it!
This is good served in a bowl.. with a delicious fresh bun..these Feather Buns go with this nicely, also Corn Muffins are great with chili. I served this with some corn tortillas that I had heated up in a skillet
Here is the recipe
Ingredients
2 tbsp olive oil
1 onion, diced
1 clove of garlic, crushed
1 stalk of celery, diced
1 yellow pepper, diced
3/4 cup frozen corn kernels
1 zucchini, diced
1 can red kidney beans, rinsed *** alternately add a can of lentils instead of the black beans
1 can black beans, rinsed
1 28 oz can of diced tomatoes and the juice
1/2 cup of water
1 can of condensed tomato soup ** I use Campbells Condensed Tomato Soup
1 tbsp chili powder ( or as much as you like)
1 tsp cumin
1 tsp salt
Method
In a medium-sized saucepan:
- Sauté the onion & garlic in the 2 tbsp of olive oil until translucent of course it started to brown…which is ok!!
- Add the celery & continue to sauté until the celery starts to cook & becomes translucent
- Put the yellow pepper & zucchini in the pan, mix well. Cook for about 5 minutes, stirring occasionally
- Add the rest of the ingredients & mix well
- Bring to a boil & then reduce thereat so that the chili is simmering with a medium bubble
- Cover & simmer for about an hour, stirring often
Enjoy!
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