I guess I’m still in the ‘Oh the weather outside is frightful but the fire is so delightful’ mood. Maybe its the Russian in me, that are still celebrating New Years and Christmas till February. But I do not want it to be cold and am looking forward till spring!
Sashenka and I have never tried chili before until about a year ago. Our church was having some kind of event and asked for someone to make a vegetarian chili. I never made chili before nor tasted it and though I would give it a try since we are vegetarians. I looked through a bunch or recipes and talked to some people about it for ideas and in the end came up with this recipe. We fell in love with it and since then always make this chili! This is a perfect dish for weeknight dinners because it is supper easy to throw together and makes a big batch for leftovers. Not to mention it tastes better the next day!
2 cans of Black beans
2 cans of Kidney beans
3 cans of Diced Tomatoes
1 can of corn
4-6 celery sticks
2 green peppers
1 bell pepper
5-7 garlic cloves (or less we love garlic)
1 jalapeno pepper
3 tbsp Chili powder
2 tsp Cumin
dash of Cayenne pepper (or more to your liking)
Topped with avocado, fresh cilantro, and sour cream
For the chili in the picture I was out of carrots and cilantro but this is our usual recipe.
Dice all veggies that need to be diced and throw them in the pot with a little bit of olive oil. Saute for a couple of minutes then add all of the canned veggies. Add the spices and then water to your desired consistency. Bring to a boil and let simmer for a couple of minutes. Serve with the toppings and tortilla chips!