ZagLeft

My son announced a few weeks ago that he was going to become a vegetarian.  At first, I thought this was just a passing phase since he used to be quite fond of a juicy steak and a good hamburger and would never, ever turn down chicken tenders. But it turns out, he’s pretty serious about this.  It’s forcing me to look for vegetarian options and I’m learning that there are quite a few.

The recipe I’m sharing today is for a hearty Vegetarian Chili.  Packed with beans which are a good source of protein and  lots of fresh vegetables, you definitely won’t miss the fact that it is meatless. In fact, this quite possibly might be the best chili I’ve made in a long time.  The other members of my family, who are committed carnivores loved it and I’m sure you will too!

INGREDIENTS

3 tablespoons olive oil

1/2 medium onion, chopped

1 green pepper, cored, seeded and diced

1 yellow pepper, cored, seeded and diced

3 cloves of garlic, minced

1 28-ounce can diced tomatoes

1 16-ounce can garbanzo beans, drained and rinsed

1 15-ounce can black beans, drained and rinsed

1 16-ounce can red beans, drained and rinsed

1 tablespoon cumin

1 tablespoon chili powder

1 cup vegetable broth

salt and pepper to taste

To Garnish (optional):

1/2 cup chopped cilantro

greek yogurt or sour cream

shredded cheese

tortilla chips

DIRECTIONS

Heat the olive oil in a large pot over a medium high heat.  Add the onions and cook until translucent, about 4 minutes.  Add the garlic and cook for a minute more.  Add the peppers and cook for an additional 4 minutes.  Pour in the beans, diced tomatoes, vegetable broth and spices and stir well.  Bring to a boil then reduce to a simmer on a low heat and allow to cook for about 20 minutes.

Add the salt and pepper and serve with greek yogurt or sour cream, cheese, cilantro and tortilla chips.