Vegetarian Chili

This thick and hearty recipe keeps them guessing.  Meat lovers devour a bowl of this one and never know it’s the chia seeds that “beef” it up {wink}.  Your secret is safe with me!

1 onion
1 bell pepper (any color)
2 tbsp olive oil
3/4 tsp salt

Sauté (don’t brown) the above ingredients and then add the remainder (below) to the pan and simmer for 1 hour.

1-29 oz. can black beans-rinse and drain
1-15 oz. can kidney beans-rinse and drain
1-15 oz. can cannellini beans (white kidney)-rinse and drain
1-15 oz. can tomato sauce
3 tbsp tomato paste
1-15 oz can diced tomatoes-add with liquid
1 cup frozen corn (canned or fresh work also)
1 1/3 cup water
1/2 cup dry red wine
1/3 cup strong brewed coffee
1 tbsp chia seeds
2 garlic cloves-minced or pressed
3/4 tsp unsweetened cocoa
1/8-1/4 tsp red pepper flakes
3/4 tsp brown sugar
1 tbsp + 1 tsp chili powder
1/2 tsp oregano
1 1/2 tsp cumin
1 bay leaf

Adjust seasonings and serve.  If you don’t like a particular bean mentioned, feel free to replace it with your favorite.  This recipe can be cut in half or doubled and it freezes well.

Garnish Suggestions:  shredded cheese, plain yogurt, chives, tortilla chips, croutons or whatever your favorite chili garnish is.

Feel free to share your favorite garnish for chili in the comments section below.