Vegetarian Chili

 Let me start off by saying this is one of my favorite vegetarian meals to make during the winter. It is hearty and satisfying, it's the ultimate comfort food. After the day I had today, trust me, I need to be comforted.

It is spicy with hints of smokiness that makes this chili food for the soul! It's fairly simple to make and takes about 45-50 minutes.

Serves 6

First, dice one large onion, one large red bell pepper, and two small green bell peppers (or one large).

Heat an 8 qt. stock pot coated with oil and sautee onions and peppers.

Add in 2 cloves of minced garlic and 2 teaspoons of cayenne pepper. Mix well.

Then add 3 cups of vegetable stock and one tablespoon of chopped canned chipotle peppers in adobe sauce and stir together.

Add in one 15 oz. can of each bean: garbanzo, kidney and cannelini. Make sure you have drained and rinsed the beans well. Stir together  to mix.

Add in one 15 oz. can of fire roasted tomatoes and stir well to combine all ingredients together.

Turn heat to high and bring to a boil.

Turn heat to medium/low and simmer for 30-40 minutes until thick, add salt and pepper to taste. 

I like to partially cover the pot as well, hence the photo of the lid doing a balancing act. 

Remove from heat. Garish with freshly grated cheese and serve with cornbread if desired. 

This is a meal that you will definitely enjoy!