The Buttery Blog

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Unbelievably Easy Vegetarian Chili September 29, 2009

Filed under: Vegetarian — butteryblog @ 11:13 am
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Several years ago Mother Butter hosted a potluck get together for all her girlfriends. Up until a few years ago, one of us would have a “girls night,” which was basically an opportunity to share and giggle, drink wine, eat sweets, and sometimes all pass out on the living room floor of a small New York apartment. Ah, those were the days!

After searching near and far for the perfect recipe, I landed upon a veggie chili. Vegetarian is always a good choice these days, and you can’t go wrong with a big pot of chili in the middle of winter. Well, lo and behold, the very day that we were supposed to get together, a blizzard hit New York, and well, none of us ventured out. I was left with a huge pot of chili, and it was divine.

Since then I’ve made this dish at least twice a year. I love one pot meals. I love this one in particular because it’s hearty, but not overwhelming. It’s healthy, but full of flavor. If you’re a chili connoisseur (and I know you’re out there!), this will probably not be your cup of tea, but otherwise, I recommend trying this one blustery winter night. Invite a friend over and ask them to bring the cornbread.

Big Spoon. Serve with sweet iced tea or your favorite oktoberfest beer!

Big Spoon. Serve with sweet iced tea or your favorite oktoberfest beer!

This chili is a variation of one I found at AllRecipes.com.

Ingredients

1 Tbsp olive oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
2 cups chopped bell peppers (any variation)
1-3 Tbsp chili powder (depending on taste)
1 1/2 cups chopped mushrooms
1 28 oz can chopped peeled tomatoes, with liquid
1 can black beans (or your favorite beans)
1 small box frozen corn
1 Tbsp ground cumin
1 Tbsp oregano

Directions

1. Heat oil in large saucepan over medium heat

2. Saute onions, carrots, and garlic, until tender

3. Stir in peppers and chili powder

4. Cook until veggies are tender, about 6 minutes

5. Stir in mushrooms, cook about 4 minutes

6. Stir in tomatoes, beans, and corn

7. Season with cumin and oregano

8. Bring to a boil, reduce heat to medium

9. Cover and simmer for 20 minutes, stirring occasionally

Feel free to add/take away any of the ingredients. You can even add meat, if you’re so inclined. You can’t really make a mistake with this dish!

If any of you were headed to that blizzard potluck that wasn’t meant to be, do you remember what you made?

♦ Buttery B

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One Response to “Unbelievably Easy Vegetarian Chili”

  1. this is going on the list!!

    I’ve never experience an aborted blizzard potluck, but I think I’d take spinach dip.


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