Chili is often thought of as a good meal for a cold fall or winter evening. It’s warm and spicy and feels like good comfort food. I’ve served traditional chili for get togethers around a fire pit on a chilly (ha!) fall evening. But chili doesn’t have to be reserved for sweater weather and snow days.
This vegetarian chili uses a lot of summer garden vegetables. The absence of meat makes it light enough for a warm-weather entrée.
I haven’t had a vegetable garden in many years, so I buy organic produce from the grocery store. I do use canned tomatoes, but you can easily substitute fresh, chopped tomatoes, especially if you have an abundance of them in your garden!
Garden Fresh Vegetarian Chili
- 1 T olive oil
- 1 medium yellow onion chopped
- 1 t ground cumin
- 2 T oregano
- 1 T salt
- 3 stalks celery chopped
- 1 green bell pepper chopped
- 2 jalapeno peppers chopped
- 3 cloves garlic minced
- 1/8 cup chili powder
- 1/8 cup hot Mexican chili powder
- 2 4 ounce cans chopped green chile peppers
- 2 cans diced tomatoes or 5 to 6 fresh peeled and chopped tomatoes
- 1 15 ounce can kidney beans, drained
- 1 15 ounce can garbanzo beans, drained
- 1 15 ounce can black beans
- 1/4 cup brown sugar
- Heat the olive oil in a 4.5-quart dutch oven or a large pot over medium heat.
- Stir in the onion, and season with cumin, oregano, and salt.
- Cook and stir until onion is tender, then mix in the celery, green bell pepper, jalapeno peppers, garlic, and green chile peppers.
- Reduce heat to low, cover pot, and simmer 5 minutes.
- Add the tomatoes.
- Season with chili powder and add brown sugar.
- Stir in the kidney beans, garbanzo beans and black beans.
- Bring to a boil and reduce heat to low.
- Simmer for 1 hour.