Fiery Vegetarian Chili

After a fun fall day of apple picking and farm animal watching, chili was the perfect thing. I usually make this with about a half pound of ground turkey, but it’s so easily omitted and I honestly didn’t notice the difference. Veggies win again.

Fiery Vegetarian Chili
serves 6-8 / 5 ww points

Here’s what I used:

  • 2 small-medium onions, roughly chopped
  • 1 medium carrot, peeled and diced
  • 1 medium celery stalk, diced
  • 1 red bell pepper, chopped
  • 1 orange bell pepper, chopped
  • 2 medium-large zucchini, chopped into fat half moons
  • 3 cloves garlic, minced***(I actually forgot the garlic! BIG sin)
  • 1 1/2 jalapeno peppers, seeds removed & minced (use less of this, or omit completely, to make it less spicy)
  • 1 28-oz can black beans, partially drained
  • 1 15-oz can red kidney beans, drained and rinsed
  • 1 15-oz can diced tomatoes
  • 1 8-oz can tomato sauce
  • 1 oz dark chocolate
  • 2 cinnamon sticks
  • 2 packets original McCormick chili seasoning (i cheated, so what)
  • cumin
  • chipotle chili powder
  • Olive oil
  • S&P
  • RF shredded cheese & RF sour cream for serving

Here’s what I did:

  1. Chop up all the vegetables. Heat a couple of tsps oil in a large dutch oven or sauce pan.
  2. Cook onions, jalapenos, peppers, carrots, celery, and zucchini for 5-10 minutes until tender. Season with S&P while cooking.
  3. Add packets of chili seasoning, cinnamon sticks, beans, tomatoes, and tomato sauce.
  4. Taste for seasoning. Add salt, cumin and chili powder if you like.
  5. Cover and cook for 20 minutes over medium heat, stirring occasionally.
  6. Melt in chocolate and cook for another 10 minutes, uncovered.
  7. Eat it.

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