Vegetarian Chili

Here’s a great way to get your vegetables. Vegetarians will love it, and meat-eaters will be surprised at how much they don’t miss the meat!

Vegetarian Chili
serves 8

3 tablespoons chili powder
1 tablespoon oregano
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice

2 tablespoons olive oil
1 large onion, chopped 1/2 inch (about 1-1/2 cups)
1 medium green bell pepper, chopped 1/2 inch (about 1 cup)
1 medium green bell pepper, chopped 1/2 inch (about 1 cup)
3 cloves garlic, minced
2 large carrots, peeled & chopped 1/2 inch (about 1-1/2 cups)
1 small butternut squash, peeled, seeded & chopped 1/2 inch (about 2 cups)
2 medium turnips, peeled & chopped 1/2 inch (about 1-1/2 cups)
2 large ribs celery, chopped 1/2 inch (about 1-1/2 cups)
2 cups crimini mushrooms, chopped 1/2 inch
8 oz lager
1 28-oz can diced tomatoes
1 15-oz can black beans, rinsed
2 jalapeño peppers (whole; optional)
2 teaspoons salt
1/4 cup apple cider vinegar

Combine spices in small nonstick skillet and cook, stirring frequently, over medium heat until fragrant and a wisp of smoke appears, about 3-4 minutes.

Heat olive oil in large stockpot or French oven over medium-high heat until almost smoking, add onions, bell peppers, and garlic, and sauté until golden, stirring, about 5 minutes.

Add the roasted spices and everything else except the vinegar and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, about 1 hour. Stir in vinegar, taste for salt and serve! It’s great over brown rice.

Serves 6