Vegetarian One Pot Chili

Vegetarian chili for everyone!

My quest for a vegetarian chili started a couple years ago when I realized I actually do really like chili, I'm just not always the hugest fan of the meat. That being said, I am not vegetarian, I am just someone who happens to not eat a lot of meat. This chili is a combination of many different recipes, some trial and error and my own personal chili preferences. So whether you are like me and are not a fan of meat, are trying to cut your meat intake for any reason, want to try something new or are a vegetarian looking for a good chili...this recipe is for you!

I will warn you that I come from a family of 6 so this recipe makes a lot of chili. If you don not live with lots of people or chili obsessed people the recipe as written would be good for a chili potluck, a get together with friends and family or to freeze for later. Otherwise halving the recipe would probably last a few days.

• 2-3 cloves garlic
• 1-2 bell peppers
• 1 yellow onion
• 2-3 carrots
• 1/4c chili powder
• 1tbs. cumin
• 1tsp. dried oregano
• 1/2tsp. Cayenne pepper
• 15oz black beans
• 15oz kidney beans
• 30oz pinto beans
• 28oz crushed tomato
• 15oz diced tomato
• 1-2c water

Other variations could include swapping a can of beans for a can of corn, adding a couple ribs of celery

• 1 Yellow onion
• 1-2 Bell peppers
• 2-3 Carrots
• 1/3c water

Dice all raw veggies(pepper, carrot, onion)

Add enough water to cover the bottom of the pot(about 1/3c) and all diced raw veggies.

Cook on med-high heat, stirring, until the water is almost gone and the onion starts to brown.

• 1/4c Chili powder
• 1tbs. Cumin
• 1tsp. Dried oregano
• 1/2tsp. Cayenne pepper
• 2-3 Garlic cloves-minced

Add all spices and garlic to the veggie pot, stir it all up to coat the vegetables in spices. Let the veggies and spices mingle for a bit still over med-high heat. If too dry and starts to stick add a bit of water(1/4c).

• 15oz black beans
• 15oz kidney beans
• 30oz pinto beans
• 15oz diced tomato
• 28oz crushed tomato
• 3/4c water

Drain all cans of beans, and a some liquid from the diced tomatoes. Rinse can of black beans.

Add all beans, tomatoes and 3/4c water to the pot and stir until everything is thoroughly mixed.

Bring pot to a boil, let boil for around 5min.

Turn down to low heat and cover. Let simmer 15 min, stirring periodically.

Remove lid and continue simmering for 10 minutes or until desired thickness is reached.

Once desired thickness is reached you can eat it plain, with crackers, in a cornbread bowl, on a hot dog...pretty much any way you eat normal chili. Top with cheese, sour cream or oyster crackers.