Veg Chili: Satiates Meat Eaters Too

Another great recipe courtesy of the incomparable Susan Plumb Chapman (Cherokee). For her prior recipe and a few details about Susan, click here.

The “real fee” temperate in Tahlequah is -8 degrees right now - on Valentine’s Day. We don’t do -8 degrees very often here, but when we do, everyone has a big pot of something on the stove. This sounds warm, and yummy and easily modifable to your taste and pantry contents.

(Baby It’s Cold Outside) Vegetarian Chili

1 yellow onion

1 red bell pepper

1 serrano

1 zucchini (maybe eggplant next time)

2 large portobello mushroom

1 clove garlic

Salt and pepper

1 pkg Williams chili seasoning

2 cans diced tomatoes (with or without the onions & chilis)

2 cans kidney beans

2 cans pinto beans

Use vegetable stock to arrive at your consistency (preferably Emeril’s Organic)