This spicy vegetarian chili is a great topping for hot dogs, burgers or simply a bowl of corn chips.
In cold weather, I must have chili. Beef, chicken, pork or vegetarian style, there is nothing like a warm bowl of chili any night of the week. I especially love preparing vegetarian chili because it’s a great topping for hot dogs, burgers or even just a bowl of corn chips! Instant frito pie! Every time I prepare chili, it reminds me of when I lived in Texas and all of the wonderful foods I enjoyed there. This would be a great dish to make for football parties. Serve with sides of shredded chicken, sliced grilled steak or pork carnitas as add-ins. This way you can satisfy everyone’s taste.
3tablespoons olive oil
1 medium sweet onion diced
3cloves garlic minced
2stalks Celery sliced thin
1 red bell pepper diced
salt and pepper to taste
3 roasted poblano peppers diced
2-3 chipotles in adobo minced (depending on heat level)
1/3cup cilantro finely chopped
1 1/2cups corn
1 1/2cups chickpeas
2cups cooked beans (I used pinto beans, but you can use whichever you prefer)
128-ounce can diced or crushed tomatoes
8ounces tomato sauce or ketchup (I used spicy ketchup)
4tablespoons tomato paste
4tablespoons worcestershire sauce (please note: Worcestershire sauce is animal-based, not plant-based)
In a large pot, preheat 3 tablespoons of olive oil to medium heat for a few minutes. Add the onions, garlic, celery and bell pepper. Season lightly with salt and pepper and cook for 6 minutes.
Add all of the remaining ingredients in the order listed. Bring to a boil, reduce heat, taste for salt and continue cooking for about 1 hour or until chili becomes thick. Stir now and then, so it does not burn at the bottom. Adjust the seasonings as it cooks down to your taste.
Garnish with jack cheese and melt under the broiler. Serve with crema (Mexican cream), pickled jalapeño peppers and tortilla chips.