Chili is a favorite Mexican dish! With the weather now getting slightly cooler and with winter not that far away, we start considering foods that are served hot....both in temperature and in the amount of spice! People who make homemade chili make it many different ways. Some use ground beef and some use beef for stewing. Some like a lot of "heat" in theirs, while some like it mild. There's far too many comparisons to list, but it can be stated that chili can be made in countless ways.
You may be one of those that may enjoy chili, but you're not much of a meat eater. Or, it could be you're having to reduce the amount of meat you consume, either due to medical or economic reasons. I have the very answer to that with a recipe for "Cheesy Vegetable Chili". This is a meatless chili that's full of vegetables and has a very satisfying flavor. You may find that you don't miss the meat at all when you try this one.
This can be made in a regular way, on top of the stove. I like to prepare this in the slow cooker. You can load the cooker with the ingredients and set it on "low" to cook all day. Add a salad and some type of hot bread and there's dinner. If you prefer cooking it the regular way, it doesn't take that long to do. This can be ready in about 30 minutes, though the slow-cooker idea is great if you'd like to have it ready when you arrive home for dinner.
This can be topped with additional cheese, onions, and sour cream, if desired. You could even serve nacho or taco chips with it, if you'd rather not serve bread. It's really good chili and I believe even meat-lovers would enjoy it, too!
If you happen to be in the mood for chili with meat, I shared a recipe previously that makes a lot of good, homemade chili with the meat. It's more of a traditional chili and to get the recipe, here's the link to it:
To get a healthy serving of vegetables, give this chili and try and you may decide you like chili better without the meat!
CHEESY VEGETABLE CHILI
- 2 large cloves of garlic, minced
- 1 large red or green pepper, chopped
- 1/2 lb. mushrooms, sliced
- 1/2 cup chopped onion
- 2 tablespoons vegetable oil
- 1 can (28 oz.) crushed tomatoes with puree
- 1 can (15 oz.) tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 2 cans (15 oz. each) kidney beans, drained and rinsed
- 1-1/2 cups diced zucchini
- 1 pkg. (10 oz.) frozen corn, thawed
- 1 cup shredded sharp Cheddar cheese
In a large Dutch oven, heat the oil and saute the garlic, peppers, mushrooms and onions for 5 minutes or until vegetables are tender. Add tomatoes, tomato sauce, chili powder and cumin. Bring mixture to a boil. Reduce heat to low and add the kidney beans, zucchini, and corn. Cover and simmer for 15 minutes or until vegetables are tender. Add the cheese and stir until melted. Serve topped with additional cheese, onions, and/or sour cream. Yield: 8 servings.