Vegetarian Chili

Whenever the last remains of summer are blown away by the harsh Montreal winds, I like to whip up a big pot of vegetarian chili. It warms the soul and tummy, and makes enough to indulge in for weeks (so you can spend your grocery money on new fall sweaters). This recipe is quick, easy, inexpensive and absolutely delicious when topped off with some grated cheddar cheese, a dollop of light sour cream and a handful of blue corn tortilla chips. 

Ingredients:

- 1 green bell pepper

- 1 red bell pepper

- 1/2 red onion

- 1 tbsp olive oil

- 1 can refried beans

- 1 can of red beans (drained and rinsed)

- 1 can diced tomatoes

- 1 package of St. Ives Meatless Ground Meat (can substitute this for real ground meat, or not use at all I just like the texture it brings to the chili)

- 1/2 tablespoon cumin 

- 1 tsp chili powder

- chili pepper flakes to taste

- 1 teaspoon cilantro (optional)

Directions:

Finely dice the peppers and red onion. Fry them in the olive oil in a large cooking pot on the stove top under medium heat until they begin to turn slightly brown. Add the refried beans, red beans and diced tomatoes and mix well on medium heat (no higher or your chili will burn). Add the meatless ground meat, breaking it apart with a spoon in the pot. Stir well. Sprinkle in the cumin, chili powder, peppers and cilantro, testing the flavoring as you add them. With the lid off the pot, bring the heat down to low and allow the chili to simmer for 30 to 45 minutes. This will allow all the access liquid to evaporate, giving your chili a good and thick consistency. Serve with a spoonful of light sour cream, some grated cheese and either a warm tortilla or crispy tortilla chips.

I like to freeze about half the chili in a seal-tight tupperware where it can be stored for up to a month (it makes a LOT). Make sure you give the chili a day to unthaw in the fridge before eating it again. Yum yum!