Wait until you meet this vegetarian chili

July 16, 2013 

  • Vegetarian Chili * 1 large onion, chopped 1 large green pepper, chopped 2 cloves garlic, minced 3 Tbsp. chili powder 2 cups chicken stock (or vegetable stock) 3 or 4 fresh tomatoes, skins removed and chopped 1 bay leaf 1 cup carrots, chopped 1 zucchini squash, sliced 1 yellow squash, sliced 1 can kidney beans, drained 2 ears fresh corn Salt and pepper to taste Saute onions, green pepper, and garlic in a little olive oil until soft. Add chili powder, chicken stock, tomatoes and bay leaf, then simmer for 10 minutes. Add carrots, zucchini and yellow squash. Cook on medium heat until carrots are soft, about 30 minutes. Scrape kernels from corn and add to soup, along with kidney beans. Simmer for 10 minutes. Season with salt and pepper. Remove the bay leaf and serve. * The measurements listed are just guidelines for this soup. Add any fresh vegetables you like. The possibilities are endless.

When the vegetables are at their peak of freshness in the summertime, I get inspired to make every vegetable dish known to man. Last year I even made a list of dishes I intended to make and eat all summer. I didn’t get to the end of my list, but I certainly gave it a good college try.

One of the things at the top of that list was vegetarian chili. In addition to eating a lot of it, I canned some, froze some, and gave some away to friends. Yes, I got a little carried away but rightfully so. It’s just too good.

Even though vegetarian chili is healthy and light, it satisfies that need for the heavy meaty kind we’re all used to. It really does taste the same – minus the meat, of course.

This summertime favorite of mine is delicious all year long. I’ve never really had a recipe for it. After tasting vegetarian chili at a restaurant, I came home and decided I could probably re-create what I had just eaten. This is what I came up with.

Every batch is different, depending on what vegetables I have on hand. Obviously the tomatoes, kidney beans and chili powder are essential, but as far as the other vegetables are concerned, you can just wing it.

Make your own version and see for yourself. You’ll have this dish at the top of your summertime “to do” list before you know it.

Joy Smith is a resident of Fort Mill.

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