Vegetable "chili" and variation ideas

A giant bowl of vegetable chili is one of my very favorite meals!  There are so many ways to tweak this recipe, that you could almost make a couple of changes and have a completely different meal!  

• Eat this on top of a bed of rice for a "Mexican gumbo"
• Add some mushrooms, some cooked macaroni, and omit the corn for a simple and satisfying vegetable goulash
• Add some shredded cabbage, dry barley and a little extra water.  Simmer until barley is tender and enjoy a delicious version of cabbage soup! 

Vegetable Chili

3 quarts (12 cups) tomatoes - with skins and seeds or as desired

1-2 sweet peppers, any color, chopped

3 medium sweet onions, chopped

6-8 cloves garlic, minced

4-6 carrots, sliced

2 cups cooked beans - small red, kidney, or other desired bean

2 cups frozen sweet corn

1 T oregano

2 tsp dried basil

2 tsp ground cumin

1 to 2 tsp chili powder (to taste)

1/2 tsp (or more) of cayenne pepper

1 or more tsp salt

1/4 cup nutritional yeast - optional

2 T vinegar - this is the "secret sauce"!  Don't omit the vinegar!!!!

Begin by placing the tomatoes in a large 6-8 quart stock pot.  If the tomatoes are in large pieces, use a blender on "pulse" to break them into the desired sized pieces - or puree.  Bring tomatoes to a simmer and add remaining ingredients, stirring until mixed well.  Allow chili to simmer for 30-45 minutes.  Test the vegetables to be sure they are tender and make additions of seasonings to taste.  Refrigerate leftovers.  The chili will keep for more than a week.