Vegitarian Chili

This is a thicker chili with no meat. I have often thought that chili would taste much better without all the meat...and now I know that its true ;-)

Ok, ok..I know most people prefer chili with meat, but this meatless one is quite good. I basically made up the recipe using my basic meat-filled version (omitting the meat of course) and then took a few things from a handful of recipes that I liked parts of. It is starting to get cold around these parts...and chili served with my sour cream cornbread (recipe to come) makes my house smell delicious and as a bonus it tastes wonderful!

 

VEGETARIAN CHILI:

 

2 28oz cans of crushed tomatoes

1 pkg chili seasoning

1 can black beans drained and rinsed well

1 can pinto beans drained and rinsed well

4 medium carrots, chopped small

1 yellow,green, or red bell pepper, chopped small (I used 1/2 green and 1/2 red)

1 medium onion, chopped fine

3 or 4 cloves of garlic chopped fine

2 stalks (are they called stalks?) of green onions, chopped all the way to bottom. (The onion-y part)

1 tbsp of butter

Sour Cream

~Add tomatoes, chili packet, and beans to pot

~Turn heat on low and bring to a simmer

~In a separate pan, saute the carrots, bell pepper, onions, and garlic in the butter for about 5-8 min..or until the carrots are slightly soft.

~Add mixture to the first pot and simmer on low for one hour

~Garnish with sour cream and green onions

~Enjoy!