Make this vegetarian chili ahead of time and transport it to the campsite to reheat for first night’s dinner. Use it for chili dogs or as is with some buns. It’s so good, even meat eaters will love it! I’m not kidding. When I made it for my family they didn’t even notice it didn’t have meat in it. And since it is vegetarian, it’s a much healthier option with your chili dogs!
They topped their chili dogs with it and loved every bite. We had a little bit left over, and I used it in our Farmer’s Pancake on the last morning we were there, along with a lot of the other leftovers.
- 1 tablespoon olive oil
- 1 large red onion, chopped
- 2 stalks celery, chopped
- 1 red pepper, chopped
- 1 medium sweet potato, peeled and diced into 1″ dice
- 1 medium zucchini, washed and diced
- 2 cups sliced mushrooms
- 1 large can (796 ml, 28 oz.) tomatoes, crushed or diced
- 1 medium can (540 ml, 19 oz.) black beans, rinsed and drained
- 1 medium can (540 ml, 19 0z.) red kidney beans, rinsed and drained
- 1/4 cup chili powder
- 1/8 cup cumin
- 4 cloves garlic, crushed
- 1 bunch cilantro, chopped
In a large pot fry the onions in the oil for a minute so that they are soft and translucent. Then add next five ingredients. Sautee for about five minutes, then add tomatoes and both cans of beans. Stir and cook over medium heat for about 15 minutes, then add the last four ingredients. After that, simmer for another fifteen minutes, in order to let the flavors blend. Finally, you can serve four for bowls of chili. If you want to use it to top your chili dogs, you can probably make enough for 8-12. Garnish it with plain yogurt, sour cream and/or grated cheddar cheese.