Danny’s Veggie Chili

There’s nothing better than a hearty bowl of chili on a fall evening. My wife and I are incorporating more vegetarian meal options into our diets, and while I’m a confirmed carnivore, this dish knocked my socks off!

Ingredients
2 teaspoons olive oil
1 large yellow onion
1 green and 1 red bell pepper
1 cup diced celery
3 chopped carrots
1 teaspoon finely minced or crushed garlic
1 can diced tomatoes
2 tomatoes (use up your less than fresh tomatoes)
15 ounce can pinto or kidney beans
1 and 1/2 cups whole corn kernels
6-8 ounces vegetarian chorizo, “soyrizo”

Spices
1 and one half tablespoons chili powder
1 tablespoon oregano
2 and one half teaspoons cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper

Garnish
Chopped cilantro & green onions, substitute sour cream with Greek non-fat yogurt (totally mirrors the taste and consistency of sour cream! Or skip for a total vegan dish.)

Directions
In a large soup pot or kettle heat oil. Sauté onions, peppers, carrots, and celery until vegetables are slightly tender. Stir occasionally. Add garlic and sauté for two or three minutes.  Heat soyrizo in small pan for 5 minutes and add with all remaining ingredients except garnishes. Bring to a boil, stir, and let simmer on lowered heat for 25 minutes. For more of a soup add two cups water before simmering.

This may also be eaten thick over a pasta or grain.  Try brown rice, quinoa or polenta. Delicious!