This is a really good vegetarian chili recipe. I don’t remember where it came from, but I have made it many times, and people always seem to appreciate it, and many have asked for the recipe and made it themselves with success.
As with any chili recipe, ingredients can be varied to make the chili hotter, milder, chunkier, smoother, whatever.
- Have all the ingredients chopped and ready.
- Heat the olive oil in a large skillet, dutch oven, or large saucepan. Over high heat, add the onions, celery, green peppers, carrots, garlic, mushrooms, spices, salt, and black pepper. Cook, stirring, for 1 to 2 minutes.
- Add remaining ingredients. Bring to a boil, stirring. Reduce heat and simmer for 20 minutes, uncovered. If the chili becomes too thick, add additional tomato sauce to suit.
Turn this chili into a full meal by serving it with cornbread or other kind of bread, and green salad, and perhaps some beer.