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!
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.