This week on Meatless Monday I made vegetarian chili which I must say was the best I’ve made so far. I took a few recipes I’ve used before and combined them and it seemed to work. The best part with this recipe is you can use whatever veggies you have left over from the week before or whatever you love best. I used zucchini, yellow squash, corn (off the cob), onions, red pepper, green pepper and jalapena pepper. I chopped all these veggies on Saturday and made the chili on Sunday to eat on Monday. I think that’s partly why it taste so good, sitting overnight and meshing all those flavors together.
- Chopped vegetables that you prefer, I used two small zucchini, one small yellow squash, 1/2 green pepper, 1/2 red pepper, 1 medium onion, 1 small jalapeno, 2 cobs of corn (just the corn).
- 2 tbl oil
- 3-4 cloves garlic minced
- 3 tbl chili powder
- 2-3 tbl cumin
- 1 can diced tomatoes (I used fire roasted)
- 1 bottle beer
- 1 can kidney beans
- 1 can black beans
- Heat oil over high heat and add onions and garlic for about 5 minutes, then peppers for about 5 minutes, then zucchini and squash. If using uncooked corn off the cob add it with the squash. If using canned or frozen corn, you might want to add later on with the beans. Add chili powder and cumin. Stir veggies and continue to cook for another 5-10 minutes or until tender.
- Add tomatoes and beer and mix. Add beans and mix. Bring to a boil and then simmer for 30 minutes.