Chili (vegetarian)

By mrslopes

Maybe I'm biased, but I think this is one of the best vegetarian chili recipes I've ever tasted. Others agree! Serve topped with sour cream or plain yogurt, and/or chopped onion or scallions, and/or shredded cheddar cheese.

Ingredients

• 2 Tbs. vegetable oil
• 2 cups chopped onions
• 6 cloves garlic, minced
• 1/4 cup chili powder
• 1 Tbs. paprika
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• 4 cups chopped tomatoes
• 1 bay leaf
• 1/2 tsp. sugar
• 1/2 tsp. salt, or to taste
• 1/8 tsp. ground red pepper (optional)
• 3 cups cooked kidney beans (cooked from dry; or canned, drained)

Preparation

Step 1

1. In a 4-quart saucepan, heat the oil over medium-high heat. Add the onions and garlic; cook, stirring, until softened, about 2 minutes. Stir in the chili powder, aprika, cumin, and oregano until absorbed.
2. Stir in the tomatoes, bay leaf, sugar, salt, and red pepper; bring to a boil. Reduce heat and simmer, covered, 20 minutes, stirring occasionally.
3. Add the beans; simmer, covered, 15-20 minutes longer or until chili is slightly thick, stirring occasionally. Discard the bay leaf.

VARIATION: Add 1 cup chopped green bell peppers when you add the onions.