Chili for Vegetarians and everyone else!

VEGETARIAN FOOTBALL CHILI

(You Won't Miss the Meat!)

One Medium Onion - chopped

8 Cloves Garlic - chopped

3 Carrots - chopped

3 Celery Stalks - chopped

One Yellow Bell Pepper - chopped

Olive oil to saute veggies

Mushrooms fresh or canned - one cup chopped (drained)

Cilantro - 1/4 cup chopped

One can whole peeled Tomatoes with liquid (28oz.) - scrunch tomatoes by hand in the liquid so they are broken up into 1-2” pieces

2 cans Kidney Beans with liquid

1-2 Tb. Chili Powder

Ground Cumin - 1 tsp. or to taste

Dry Oregano - 2 tsp. or to taste

Dry Basil - 2 tsp. or to taste

1. Heat olive oil in a Dutch oven or heavy pot and saute onions, garlic, carrots until tender, about 5 minutes. Then add the celery and bell pepper along with the chili powder and saute for about 5 more minutes or until all are tender.

2. If you are going to serve with rice, start it cooking now.

3. Add the mushrooms and cilantro, cook for a few minutes more and then stir in the tomatoes and beans.

4. Add seasonings - cumin, organo, basil - then bring to gentle boil and reduce heat to medium and simmer for about 20 minutes stirring occasionally so it doesn't stick.

5. Taste and adjust seasonings.

Serve with rice, salsa, chopped red onion, chopped cilantro, sour cream, grated cheese and/or croutons.

Accompany with cornbread, tortillas, and/or corn chips.