Labour Day weekend is a very special weekend. For me, it marks the beginning of the fall season, my favourite of the seasons. Kids return to school, yellow school buses begin frequenting our streets again, and morning traffic becomes a familiar nightmare. We pull our warm sweaters out of spring’s boxes to help us bear the brisk fall breeze.
This chili recipe is a catch-all, and is always made a little bit differently every time, depending on what might have been left behind in the refrigerator. One thing is consistent though – after eating a bowl, you’ll always carry a warm feeling in your belly the rest of the day.
Serve this chili over warm polenta for a more substantial meal.
Vegetarian Chili
2 tbsp olive oil<
2 medium onions, chopped
1 green pepper, chopped
3 celery stalks, chopped
1 large can diced tomatoes
1 cup V8 juice
2 cans beans, any kinds (I used two cans of mixed beans)
1 package ground meat substitute (optional)
2 tbsp chili powder
1 tbsp cocoa
1/8 cup brown sugar
1 tbsp apple cider vinegar
1 cup mushrooms, chopped
cilantro, sour cream, cheese (optional, for garnish)
Heat oil in a large pot over medium heat. Add onions, peppers, and celery. Saute until vegetables are soft, 5-10 minutes.
Add the remaining ingredients, including meat substitute, if using. Stir well.
Allow the chili to simmer for at least 15 minutes, but for longer if you have the time.
