Foodie Friday Vegetarian Chili

If you are looking for an option for cooking for your family while staying safe at home during the COVID epidemic, this recipe makes a huge pot of chili that can be frozen for later and uses ingredients you may already have or are still easy to get.

Vegetarian Chili (prep. time 1 hour stovetop, 5 hours in slow cooker.  Serves 8 or more)

1 large can dark red kidney beans

1 can diced or crushed tomatoes

1 can black beans

1 can white northern beans

1 can corn nibblets (optional, but I like the little bite and sweetness the corn brings)

3 cloves garlic, diced

1 large onion, diced

1 green bell pepper (or half green along with half yellow or red), diced

3 heaping Tbl. Chili powder

1 tsp. ground mustard

1 tsp. oregano

1 tsp. basil

1/8 tsp. cayenne pepper powder

1 tsp. red pepper flakes

Salt, ground black pepper

Splash Tabasco sauce to taste

Combine all ingredients in a large stockpot or slow cooker.  Simmer on stovetop for about an hour, stirring occasionally until all the vegetables are tender or cook on high in slow cooker for about 4-5 hours.  Reduce heat and keep warm until needed.  You can serve with toppers like shredded cheese, sour cream, jalapeño peppers and tortilla chips.

If you want to make it for meat-eaters, brown 90/10 lean ground beef or turkey, whatever you want or can find.. enough per serving to stir in the individual bowls or brown 1 pound of meat for the whole pot.