Since I tend to base the majority of my meals around protein, I decided to have a “meatless Monday” and try something different. Going with my theme of making a big batch of EVERYTHING I cook so I have leftovers to make for meals, I decided to go with a vegetarian chili. While doing research on recipes, I realized how many GREAT, easy vegetarian recipes there are out there. Once I made this chili, my daughter told me about a tip she saw on you tube. (Check out the “pro tip” below). Blending 2 cups of the cooked chili sounds weird, BUT it really made the chili that much thicker and better! Who would of known?!!
I hope you enjoy this recipe as much as my 3 girls did 🙂
1/2 chopped onion
3 chopped celery sticks
2 chopped peppers (any color)
1 tbsp chopped garlic
2 cups frozen corn
2-28oz cans of rinsed beans ( I used black & while cannelli beans)
1 cup mushrooms
1 large can of crushed tomatoes
2 tbsp Italian seasoning
2 tbsp garlic salt
2 tbsp chili flakes
1)Add all the chopped onion, garlic, celery, peppers, and frozen corn to a large pot or pan and simmer in approx. 2 tbsp. of olive oil until all the veggies are tender.
2)When the veggies are cooked, add the remainder of the ingredients.
Pro Tip! ***For a thicker chili, once the chili is cooked, take approx. 2 cups of the mixture and blend it until fully blended. Add the blended mixture back into the chili mix!