I love chili!  I don’t know what it is about chili that just makes my tummy go yum!  I don’t tend to eat to much of it in the Spring and Summer but come the colder temperatures, you can find me eating chili at least three or four times a month.  This year I tried my hand at vegetarian chili.  Having a lot of dried beans in my pantry, I thought I’d experiment.  You’ll see the recipe below includes canned beans rather than dried since most people don’t tend to have dried beans on hand.  I tend to like my chili pretty spicy so usually double up on the spices listed below.  Be sure to modify according to your own tastes.

Some Like It Hot Vegetarian Chili

1 12-ounce can red kidney beans, rinsed and drained
1 12-ounce can white pinto beans, rinsed and drained
1 28-ounce can diced tomatoes
1 medium onion, chopped
4 cloves garlic, minced
1 whole green pepper, diced
1 whole red pepper, diced
1 whole green chili, diced (optional)
2 teaspoons olive oil
2-3 tablespoons Chili powder
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon salt

In a nonstick pot, sauté onion, green pepper, red pepper, and garlic in olive oil over medium heat for 6 to 8 minutes; cook until vegetables are tender.  Add the beans, tomatoes and spices and mix well.  Season with salt if desired.  Bring to a boil.  Be sure to stir occasionally.  Once mixture is boiling, cover, reduce heat to low, and simmer for 30 minutes, stirring several times.

Kitchen Table Talk…

Do you have any favorite seasonal meals? Feel free to share your creations in the comment area below. Or if you like this post, share it with your friends and family through your favorite social media service.

Who Is The Accidental Chef?

Deborah, or iDeborah as she’s affectionately known on Twitter, loves to experiment in the kitchen. She started this blog to encourage others to get creative in the kitchen… and to record some of her accidental creations so she can enjoy them again! To learn more about what she does when she’s not in the kitchen, visit iDeborah.com