Vegetarian Chili

This recipe has become a staple for our annual holiday party.  It's gluten free and vegan, so it works for many diets and freezes well *if* we don't eat it all.  It would be a fabulous base for a meat chili - just add or replace beans with your favorite chili meat for a paleo option.  

Oil, for sautéing

1 large onion, chopped 

4 cloves garlic, minced 

1 T. chili powder

1 t. cumin

2 bell peppers, diced (red, yellow, orange, green....)

4 ripe tomatoes, diced

1 can green chilies or several chopped fresh ones

28oz can crushed tomatoes  (I often use fresh pureed in a blender)

3 sprigs fresh oregano, or 1 t. dried

jalapeño, diced

1-2 squash, diced (zucchini, yellow, Mexican grey) 

~ 4 cups (or 2 cans) beans (I use a combination of types)

Sauté onion and garlic, in oil, until the onion is soft and translucent. Add chili, cumin, bell peppers, and diced tomatoes.  Cook for 5 minutes or so.  

After bells start to soften, add green chilies, crushed tomatoes, oregano, jalapeño, and zucchini.  Cover and simmer to meld the flavors.  You could simmer this for 20 minutes to all day adding water or broth as needed.  

Add beans 10 minutes before serving to warm them up.  You can add them earlier, but they tend to get a bit overcooked.  

Toppings:  red onion, sour cream, cheese, green onion, cilantro, olives, salsa, chips, cornbread....options, options!