The title does not lie. This is the best damn vegetarian chili I’ve ever made and if you go back and search chili on this site you’ll see that I’ve made a lot, the current recipe is an improvement on the one posted here. I’m not sure if it was the fresh tomatoes, the fresh bay leaf or the fact that I didn’t drain the beans this time but this chili had us licking our bowls.
There is something about football that just makes me want to dive into a huge bowl of chili. It’s been our tradition to begin football season with a soup or a stew. To celebrate the first Sunday of the season we got all cozied up, it was a cold and foggy day here so it worked out well, and we soaked up the beginning of a season (football and fall).
I have a love hate relationship with this time of year. I love summer, the light, the warmth, the overall ease of everything, but there’s also something about fall. I love the turning leaves, the coziness of having to turn a light on in Noe’s room before bedtime and the smell of something bubbling away on the stove.
It’s that comfortable, hunker down feeling that a good stew or soup or chili gives you when it’s made well and when it’s the damn best vegetarian chili ever? Well now that’s just a bonus.
I won’t keep harping on this but if you’re looking for a football meal for next weekend or if you still have a summer garden of almost overripe tomatoes calling to be used, I urge you to make this recipe. It’s the perfect accompaniment to first downs and falling leaves.
- 2 carrots. diced
- 4 stalks of celery, diced
- 1 bell pepper, diced
- ½ onion, diced
- ½ tablespoon olive oil
- 1½ tablespoons chili powder
- 1½ tablespoons ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon white pepper
- 1 tablespoon garlic, diced
- 3 cups veggie stock
- 3 cups fresh tomatoes (or substitute on 28 ounce can of crushed tomatoes)
- 1 can cannellini beans, do not drain
- 1 can black beans, do not drain
- 1 cup corn, I used frozen
- 1 bay leaf
- 2 tablespoons semi sweet chocolate chips
- Dice all vegetables and heat olive oil over medium heat in a big stock pot.
- When oil is hot, saute veggies for 3-4 minutes until they begin to soften.
- Add spices and garlic, saute the mixture for another minute.
- Add veggie stock, tomatoes, beans, corn, bay leaf and chocolate chips.
- Stir together well.
- Let the mixture come to a boil then reduce to a simmer.
- Simmer for at least 30 minutes before serving.
Today’s Makings Of Small Step: Comfort food doesn’t have to be unhealthy. This is the best damn chili and it’s filled with good for you stuff too! Try revamping one of your comfort food recipes.