What better way to celebrate the chilly transition from summer to fall then with a steaming plate of chili, filled with fresh tomatoes and peppers from summer’s end? Chili has never been my favorite dish, but tonight’s meal has converted me. The recipe came mainly from How It All Vegan, with a little tinkering on my part, as usual, including tripling it. Served over rice with a warm pan of cornbread and salad, it was truly an incredible meal!
3 chopped bell peppers
3 chopped chili peppers
6 cups cooked kidney beans (3 cans)
6 cups cooked chickpeas (3 cans)
4 cups chopped tomatoes
20 mushrooms, chopped
3 cups frozen corn
Salt and pepper
Sauté onion, carrots, and peppers in oil. Add chili powder and cook a few more minutes until soft, then toss in rest of ingredients and simmer for 30-40 minutes, stirring occasionally. Season with salt and pepper to taste and enjoy!