Vegetarian Chili

I have been saving this recipe since the spring, waiting for the lovely fall weather to come and now it is here! While I was cooking this, I was skeptical about the texture and flavor, because I love chili. But it turned out really well and I will definitely make it again before the warm weather returns. It can also be easily adapted into a slow cooker recipe, but I haven’t tried it yet. This recipe is also great because it is healthy! It is hard to find hearty “man meals” that aren’t going to participate in a future heart attack. I like to try out rich, over the top recipes, but the reality is that when it comes to every day eating in our house, we put nutrition first which makes meals like this a “go to”.

Vegetarian Chili

2 large cloves garlic, minced
1 white onion, chopped
1 yellow squash, chopped
2 zucchini, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1/2 tsp ground cinnamon
1/4 tsp ground clove
1 tbl paprika
2 tbl chili powder
1 can garbanzo beans
2 cans red beans
6 cups tomato juice
2 tbl maple syrup

In a large skillet or soup pot, heat the olive oil. Add garlic, onion, bell pepper, squash and zucchini and saute for a few minutes. Then add the beans and spices and cook 5 minutes more. Add tomato juice and maple syrup and cook covered for 30 minutes. Partially uncover and cook 30 more minutes, until the chili thickens. Serve with a dollop of sour cream, chives and shredded cheddar cheese. Also great with cornbread or a crusty country bread. Mmmmmmm...

Note: Joel and I often substitute plain yogurt for sour cream in cooking. It is a slightly different texture, but serves the same purpose and we like it! You can do this with baking too.