IT’S SOUP SEASON, BABY!
One of my absolute favorite things about fall (reinforced by this Buzzfeed gem) is the chance to cook and eat as many soups and stews as humanly possible. This take on vegetarian chili is a fusion of sorts of these two recipes, with tweaks according to my preferences and the way my mom always made it — feel free to make your own adjustments as it’s a very forgiving recipe.
Easy Vegetarian Chili
1 tablespoon olive oil
2 cups chopped onion
3 garlic gloves, minced
4 cups water, divided
2 tablespoons sugar
2 (14.5-ounce) cans diced tomatoes, undrained
2 tablespoons chili powder — this turned out very spicy; for average appetites, I would suggest starting with one tablespoon and adding to taste
2 tablespoons Worcestershire sauce
1 (15-ounce) can each of chickpeas, black beans, kidney beans, and cannelloni beans — feel free to adjust these portions per your preferences
1 diced zucchini
1 (6-ounce) can tomato paste
1 tablespoon unsweetened cocoa powder
2 tablespoons brewed coffee
And for generously putting on top: cheddar cheese, minced onion, minced jalapeño, cubed avocado, or whatever else your heart desires
Heat oil in a large Dutch oven (if you have one — I do not so I used a medium-sized skillet and then transferred to a large saucepan after reducing the onion and garlic) over medium-high heat. Add onion and garlic; sauté 3 minutes or until tender. Add zucchini and sauté another 3 minutes. Add 3 cups of water and rest of the ingredients excepting the tomato paste, cocoa, and coffee, stirring to combine.
Combine remaining cup of water and tomato paste, cocoa powder, and coffee in a bowl, stirring with a whisk until blended. Stir mixture into saucepan. Bring to a boil, then reduce heat and simmer for as long as you’d like — the flavors will be enhanced by a greater time cooking, but should be thoroughly incorporated within 15 minutes.
All of the beans getting ready for a dip.
Regarding chili in particular, I inextricably associate this tasty blend with football season — so whip up a big batch; pair it with your favorite corn bread recipe, mine found here; and shout your lungs hoarse to your heart’s content — particularly when your preferred team and your boyfriend’s preferred team happen to be playing one another and you just can’t keep it together.
Per the cornbread recipe, I usually make some slight alterations which I find very enjoyable: Add a pinch of cayenne pepper to your mix, a can of drained corn, and a grated half-cup of cheddar or Parmesan. I also find it absolutely irresistible paired with a shmear of clover honey while still warm.
Follow my blog with Bloglovin