Vegetarian Chili

Combine all of the chili seasoning ingredients in a small bowl and set aside.

In a large/deep pot, heat the oil over medium heat. Once hot add your garlic, onions and green bell peppers. Let them simmer on medium heat until slightly browned, and then turn heat to low. Add pepper to taste.

Drain all of your canned beans, and dump them into the pot. Then drain your tomatoes, and add them to the pot as well. Add the chili seasoning mix (can use half of the above recipe to start and then season accordingly to be safe). Stir until everything is mixed well. Bring to a rolling boil to get a kick start, then turn down to low, cover and simmer for a couple of hours, stirring (and tasting) occasionally.

About ten minutes before serving time, I add the frozen peas. I wait to add the peas so they don’t lose their vibrant green colour. Again, totally optional. This step is more for presentation, and if you don’t care, then just put your peas in at the beginning with everything else. No biggie!

When serving, add a dollop of plain Greek yogurt on top in place of sour cream. Toss some chopped up scallions on there for garnish (and taste—who am I kidding). Add some grated cheddar cheese and serve!

As a little addition to this dish, I like to season corn chips with garlic salt and chili powder, and then bake them in the oven at 350 F for about ten minutes—just to warm them up. Serve them on the side! You could also make a garlic toast. Up to you!

And BLAMO. Vegetarian chili.