It ended up quite tasty, but I still found myself missing that rich meaty flavor that beef (and its fat) imparts to chili. Note all the cheese on my serving. It still doesn’t make up for the lack of meat.
![](data:image/svg+xml;charset=utf-8,<svg height="400px" width="600px" xmlns="http://www.w3.org/2000/svg" version="1.1"/>)
Chop and saute until softened in 1-2 t. olive oil:
1/2 a medium zucchini (half-circles)
1 medium onion
2-3 carrots
1-2 stalks celery
1/2 a red bell pepper
Add:
a 28 oz. can of ready-cut tomatoes
1 c. of water
1 14.5 oz. can black beans
1 14.5 oz can pinto beans (or whatever you’ve got is fine)
2-3 T. chili powder
1 -2 t. cumin
salt & pepper
1/4-1/2 t. cayenne (depending on how spicy you like it)
a couple of handfuls of frozen corn, thawed
I also had a roasted poblano chili that I peeled and chopped. Can’t say I really think it added anything in the end.
Bring to a boil. And then turn down to a simmer for 1-2 hours. Check periodically for consistency and the spices. Add more salt, chili powder and cumin to taste.
Until it looks like this and is the consistency you like.
Top w/ grated cheddar cheese, plain yogurt, onions (or whatever you like).
![](data:image/svg+xml;charset=utf-8,<svg height="491px" width="397px" xmlns="http://www.w3.org/2000/svg" version="1.1"/>)
![](data:image/svg+xml;charset=utf-8,<svg height="491px" width="642px" xmlns="http://www.w3.org/2000/svg" version="1.1"/>)
![](data:image/svg+xml;charset=utf-8,<svg height="400px" width="1000px" xmlns="http://www.w3.org/2000/svg" version="1.1"/>)
View Comments (2)
>Just stick to Mom's recipe. And don't forget the rice.
>that looks really good! i haven't had vegetarian chili before, but i'm going to a chili cookoff at golden gate park this weekend so perhaps there will be some there!