This chili recipe is the BEST vegetarian chili and you won’t even miss the meat. This recipe can be doubled and freezes great.
2 cups diced onion
1 cup diced peppers (red, orange, or yellow)
2 cups diced celery
2 garlic cloves, minced
2 cups diced eggplant (peeled)
2 large cans (28 oz) diced tomatoes
1 large can (28 oz) tomato puree
3 cups cooked pinto beans (1 can (28 oz) baked beans)
4-1/2 cups cooked kidney beans (3 cans (14 oz) kidney beans)
1 carton (32 oz.) organic vegetable broth
1 can organic whole kernel corn or 1¾ cup frozen corn or 1 ear fresh corn added just before serving
2 Tbsp. chili powder
1 Tbsp. oregano
1 Tbsp. cumin
1 tsp. hot pepper flakes or crushed red pepper
2 tsp. Celtic sea salt
2/3 cup uncooked barley (whole grain) (optional)
Add to bowls when served: grated carrot, squash, and zucchini
Sauté onion, pepper, celery, eggplant, and garlic in a small amount of cold-pressed virgin coconut oil until wilted.
Add remaining ingredients. Simmer over low heat for 30 minutes to one hour, stirring frequently to keep from scorching on bottom.
This recipe can be doubled and freezes great, but be sure to allow to cool completely before pouring into plastic containers.
(Recipe from Karen Knox with slight modification.)