Easy vegetarian chili

Last Sunday Zoey and I "watched" football while also creating one of my favorite easy vegetarian chili recipes. I couldn't tempt Zoey to do much sniffing because the sun was out and catching some sun rays is pretty much top priority during the winter in Oregon.

Luckily she chose to catch her rays from the kitchen table chair, so technically she was still in the kitchen with me while I was cooking.

For some reason this chili recipe became a Superbowl tradition for me. Even though last weekend wasn't the Superbowl, I got the craving for this chili and decided to give it a try without onions. For your benefit I will add onions to the recipe, but I made this without them and it was still good.


Easy Vegetarian Chili (A Superbowl tradition in Zoey's house)

Ingredients:
1/2 onion, diced
3 cans of beans (I used 1 can of kidney beans, 1 can of black beans and 1 can of garbanzo beans)
2 bell peppers (I used red and yellow)
1 can diced tomatoes
chili powder to taste
cumin to taste (if you like cumin)

Directions:

1. If you are using an onion you can saute that first for a few minutes in your soup pot.
2. Add all other ingredients and bring to a slow boil.
3. Simmer for 15 minutes.
4. Your chili is ready to eat.

I told you this was easy!

We served this chili over barley because Zoey's dad has been begging me to make barley lately. Normally I just serve this chili plain or with some baked potato chips.

We ate this batch of chili in about 2 days so I will be ready to make it again next Sunday for the main event!