By Connor Forbes
It is still technically winter here in Southern California, even if the days don’t feel that way. But in case we do have another cold snap, you may need a bowl of hearty veggie chili to warm your bones. Veggie chili is always a great meal full of protein, nutritious veggies and the right amount of stick to your bones. If you are scared away by this being veggie chili, go ahead and cook off your favorite meat and add it in to this recipe. I support you. But since I tend to write meat heavy recipes, I decided to go all veggie today for my vegetarians and vegans out there!
Ingredients
- 32 ounces vegetable broth
- 1 can pinto beans
- 1 can black beans
- 1 can kidney beans
- 1 can corn kernels
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 large carrots sliced
- 2 jalapeños diced
- 6 white mushrooms quartered
- 1 shallot minced
- 10 cloves garlic minced
- 1 yellow onion diced
- 2 limes juiced
- ¼ cup of chili powder
- ½ tablespoon salt
- 2 bay leaves
- 2 tablespoons oil
To Make
In a stock pot or large pasta pot over medium heat add the oil and toast the chili powder with the bay leaves for one minute. Add in the onion, shallot, jalapeño, and bell peppers (red and green) and stir until softened about 2 minutes. Add the mushrooms, carrots, corn, beans (kidney, black, and pinto) and garlic, stir, and cook for 1 minute. Add the lime juice and vegetable broth and bring to a simmer. Simmer for at least an hour. Longer is better. EAT!
