By Brittney MacDonald, Life & Style Editor
It’s getting cold and gloomy, so the best thing to do is sit inside and eat! Or at least I think so. With chilli, no matter what the weather is like, you just feel good eating it. But if you’ve decided to go meatless, you might be scared that vegetarian chilli may not have the same effect. Well I am here to tell you that you’re dead wrong! Vegetarian chilli can be just as satisfying as one filled with every farm animal you can think of. This recipe is a little more complicated than my standard fare, but it freezes well, so you can always make a lot and then freeze it to save for all those late nights you just don’t feel like cooking, which for me is most of the time.
In a large saucepan, add oil and turn up burner to medium heat. Wait for oil to get hot before adding onions, carrots, and garlic. Sauté until onions are translucent and carrots are tender. Add peppers and chili powder, stirring continuously until peppers are tender. This’ll take about six minutes.
Add in mushrooms, and stirring continuously again, cook for about four minutes. Stir in tomatoes, kidney beans, and corn. Add spices, then bring to boil (crank up the heat until liquid bubbles).
Reduce heat to medium, cover and simmer for 20 minutes, stirring occasionally. Let stand for five minutes before serving.
If you’re a full-time vegetarian, this meal is awesome for when you’re sick or when you need a little extra protein. For those part-timers out there, this can be put over fries or hot dogs, basically anything that you can think to use normal chilli for, with the added bonus that it’ll be completely homemade and filled with nutritious veggies and none of those pesky animal fats that seem to wreak such havoc on our waistlines and arteries.
8 ml vegetable oil
1/2 onion, chopped
2 carrots, chopped
1 clove of garlic, minced
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 tsp. chilli powder
50 g fresh mushrooms, chopped
½ a can whole peeled tomatoes, with liquid
1 can kidney beans, with liquid
½ a can whole kernel corn
1 tsp. ground cumin
Pinch of dried oregano (optional)
Pinch of dried basil (optional)