Favorite Vegetarian Chili

It’s COLD outside!  Here in Alberta it has been -30 (or lower) for the past few days.  Brrrrr!

This cold weather makes me want warm food – go figure!  Here’s one of our favorites to keep us warm on a cold winter’s night.

Light the fireplace, put on your fuzzy socks and sweats and enjoy!

Vegetarian Chili

Serves 4-5 good sized portions

Ingredients:

(use organic whenever possible)

• 1 tablespoon olive oil
• 1 onion, peeled and chopped
• 1-2 garlic cloves, crushed
• 2 stalks celery
• 4 carrots
• 2 bell peppers
• 2 cups sliced mushrooms
• 2 tablespoons chili powder
• 1 tablespoon cumin powder
• 1 (6 oz.) can tomato paste
• 1 (14 oz.) can tomatoes (or 1 1/2 cups chopped fresh)
• 2 (15 oz.) cans red kidney beans (or 3 cups cooked beans)
• 2 cups cooked millet, brown rice or quinoa – your choice – they are all good.
• 2 cups fresh or frozen corn
• 1 tablespoon lemon juice
• water to cover
• sea salt & pepper to taste

Directions:

1. Chop onions, garlic, celery, carrots, peppers and mushrooms.
2. Sauté vegetables in olive oil with spices.
3. Add tomatoes, paste, beans, millet (rice, quinoa etc) and corn.
4. Add lemon juice and cover with water.
5. Bring to a boil. Reduce heat and simmer for 20-30 minutes.