Chili is another one our family's comfort foods - so filling, warm and hearty. This is what I chose to cook up today along with some Whole Wheat San Fransisco Sourdough Bread. This recipe for the Vegetarian Chili was passed along to me by my cousin Vera. Many, many years ago she hosted a lunch at her place in Ootischenia and had a pot of this on the table. I had asked her for the recipe and have been making it for the last 20+ years. My family loves it and each time I make it I change it up a bit. This recipe is an adaptation of Vera's that always hits the spot! I sure miss those 'family' gatherings with all my Aunts, Cousins, and many more family members. When our family would come down to the Kootenays for a summer visit or for a wedding, engagement party or sometimes a funeral, there would always be a gathering and a wonderful time for me to catch up on what has been happening in our family and extended family - as per tradition it is done around a beautifully set table - for breakfast - lunch or dinner. There is always homemade pickled vegetables, both wild and from their gardens, baked breads or buns and of course a decadent dessert. Most of all there is always so much loving energy, always great big hugs and sometimes tears that just happen to sneak out.....and the memories are always in my heart and will be there forever. To my family and extended family in the Kootenays - thank you for all the love, support and inspiration you have given myself and my little family, it will always take me Home.
Vegetarian Chili...
The ingredients you will need.
The onions, celery and garlic are ready for the pot.
Mushrooms are chopped and waiting to be added.
The onions, celery and garlic have sauteed and then the mushrooms are added.
The beans have been drained and rinsed and are waiting for the pot.
A mixture of Chili Powder, Seasoned Salt, Cayenne and Cumin.
Spice mixture is added to the tomatoes, onion mixture.
The beans, corn and ketchup waiting to be added.
I also had some cooked quinoa in the freezer that I added.
So satisfying, fills the belly and warms you from the inside out!
Enjoy.
Vegetarian Chili Recipe
Yield: 5-6 quarts
2 tsp. vegetable/olive oil
2 tsp. vegetable/olive oil
2 medium/large onions, chopped
4 cloves garlic, minced
4 stalks celery chopped
2 cans sliced mushrooms (I use fresh or dried )
2 quarts canned tomatoes
1 cup ketchup or BBQ sauce (or half & half)
2 540 ml cans of red kidney beans, drained and rinsed
2 540 ml cans of pinto, Romano or black beans, or chick peas, drained and rinsed
2 540 ml cans (or equivalent of) beans in tomato sauce
1 1/2 Tablespoons chili powder
1 Tablespoon Cumin
1 1/2 teaspoon black pepper
1 teaspoon cayenne
1 Tablespoon Seasoning Salt
(a few drops of liquid smoke if you like a smokier Chili)
1 can of corn niblets, drained and rinsed (optional)
Quinoa (optional)
In a large stockpot saute the onions, garlic, celery for 3-5 minutes then add the chopped mushrooms and tomatoes. Simmer for approximately 1 hour - until thickened.
Add the spices and stir in, simmer another minute more then add your beans, ketchup and salt (if needed). Bring back to a simmer for about 15 minutes stirring constantly or the bottom with burn.
Scoop some Chili into a smaller pot for supper and pour the rest of it into jars and seal.
This will keep in the fridge until you are ready for it. Just pour into a pot and reheat.
Serves with some fresh garlic bread sprinkled with the cheese of your choice.
'It's funny how in this journey of life, even though we may begin
at different times and places, our paths cross
with others so that we may share our love, compassion, observations, and hope.
This is a design of God that I appreciate and cherish.'
Dr. Steve Maraboli
YUM! This is and always will be a go to meal for us. SOOOO delicious!
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