Hearty Veggie Chili

There are countless chili recipes out there, but this one has earned a permanent place in my kitchen. Adapted from a "Big Batch" recipe by The Pioneer Woman, Ree Drummond, it's the chili I find myself making again and again.

Yes, it takes a little time to prepare. There's plenty of chopping and dicing involved, but every minute is worth it once the pot begins to simmer and your kitchen fills with the rich, comforting aroma. The result is a hearty, flavorful chili that's perfect for feeding a crowd or stocking your freezer.

One of my favorite things about this recipe is how versatile the leftovers are. Since it serves about 12 people, one batch can easily become several different meals throughout the week. Spoon it over a baked potato loaded with your favorite toppings, stuff it into bell peppers, or make individual chili pot pies by ladling the chili into ramekins, topping each with cornbread batter, and baking for about 20 minutes until golden. One pot of chili can easily turn into four delicious dinners.

For the perfect finishing touch, top each bowl with a dollop of vegan sour cream, a sprinkle of vegan cheese, and a handful of fresh chopped cilantro. It's hearty, comforting, and the kind of meal that brings everyone back for seconds.

Enjoy!

Ingredients

2 Tbsp. olive oil

4 cloves garlic, minced

1 whole large onion, diced

1 each red, yellow, and orange bell pepper, seeded and diced

2 whole carrots, peeled and diced

2 stalks celery, peeled and diced

3 cups vegetable broth

1 can plain tomato sauce (12 to 14 ounces)

1 can (10 ounce) Ro-tel diced tomatoes and chiles

1/2 tsp. salt, more to taste

1 tsp. ground oregano

1 Tbsp. cumin

2 Tbsp. chili powder

1 can each (14-ounce) red kidney beans, pinto beans, and black beans, drained and rinsed

1/4 cup cornmeal (corn flour)

1/2 cup warm water

Optional Toppings:

diced cilantro

sour cream

vegan cheddar cheese

diced avocado

Directions

In a large pot, heat the oil over medium heat. Add the garlic, onion, 3 colors of bell pepper, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until starting to soften. Add the oregano, cumin, chili powder, and salt. Stir and cook for 1 -2 minutes.

Pour in both the tomato sauce and Ro-tel. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes. Add the beans and continue to simmer covered for 30 more minutes.

If a thicker consistency is desired, mix the corn flour with the warm water and stir it into the pot. Simmer for 15 more minutes. Taste and adjust seasonings. Consider adding some of the optional toppings.

Serve with warm whole wheat tortillas or tortilla chips.