“Yes! Decorating for Christmas early is actually good for you!”
–Hyggehaus
Hello, sweet friends…
I hope you are doing well…
Recently I visited a clock repair shop and was reminded that daylight savings time is just around the corner…(this weekend) where has the year gone?
earlier in the week on Halloween while in a clothing store…Christmas music was being played…time is flying!
these two experiences made me wonder…was I behind or ahead in my seasonal decorating?…
That being said…no doubt as soon as I finish working on getting this post published…
I’ll be heading out to the attic…to see what I discover… (wink)
Happy November!
👩🍳
What’s Cooking
I have been a vegetarian since 2009, so veggie chili has always been one of my go-to meals. Creamy beans, tender vegetables, and stewed tomatoes, all the satisfaction of a meat heavy dish, Sans the meat!
Vegetarian Chili
INGREDIENTS
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 large bell peppers, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon cayenne pepper
- 1 (28-ounce) can diced tomatoes, preferably fire-roasted (do not drain)
- 2 (4-ounce) cans roasted green chiles, undrained
- 3 (15- to 15.5-ounce) cans beans, such as pinto, black, kidney, cannellini, or garbanzo, drained and rinsed
- 1 to 2 cups low-sodium vegetable broth, divided
- 1 (15-ounce) can whole kernel corn, drained
INSTRUCTIONS
- Heat the oil. Heat the oil in a large pot over medium heat until shimmering.
- Add the veggies. Add the onion, bell peppers, carrot, celery, and garlic. Cook, stirring, until just tender, 8 to 10 minutes.
- Add the spices. Add the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper and stir to coat veggies.
- Add the tomatoes, chiles, beans, and broth. Add the tomatoes and their juices, green chiles, beans, and 1 cup of the broth. Stir to combine.
- Bring to a boil, then simmer 30 to 40 minutes. Bring to a boil. Reduce the heat as needed and simmer uncovered until the chili thickens to your liking, 30 to 40 minutes. If you prefer a looser chili, add up to 1 cup more broth.
- Stir in the corn. Add the corn and stir to combine.
I hope you have fun decorating early for Christmas!
That clock shop looks amazing.
Really enjoyed your recipe for vegetarian chili and know I will enjoy it!!
Hi Joe… I am looking forward to seeing what I have in the attic! Holiday decorating is my favorite hobby.;) Thank you so much for stopping by.
Beautiful and timely post! Sunny days are so uplifting ❤️
Hi Lee Ann it is so nice to see you here today. Thank you for your kind comment and I hope that all is well in your corner of the world… Enjoy the season!
How many servings does your chili make? When you have leftovers, can you freeze them? Looks yummy.
Hi Marge… Thank you for stopping by today! I think the recipe should make around eight servings… I’m pretty sure it’s alright to freeze. I hope you enjoy it! Take care.
Fabulous post. Looks like all of Fall. Nothing like hot soup in cool weather!
Hi sweet Becky… It’s always nice to see you here and receive your kind comments. Fall is very beautiful where I live…the foliage is magical. I am still getting used to the weather … Sometimes if the sun is out the California girl in me comes out to… and I leave home without a coat… Which is always a huge mistake! Speaking of California, I miss my California girlfriends… And you of course are one of them. Be safe my friend, and enjoy the season. Hugs.
Going to make your chili this weekend!
Hi Monica… Great to see you today! You are going to love the chili! I hope you are well and enjoying the season. are you still participating in the club? That was such a fun group… I think of all of you and hope everyone is well. Take care my friend.