I love veggie chili.
I’m an odd duck in that the thing I don’t like about traditional chili is the meat. Chili is known for its meat, big chunks of beef or hamburger, sometimes sausage. I always pick around the meat and head for the beans, or any veggies in the pot.
I’ve tried various veggie chili recipes over the years, but this is my favorite.
I got it from a cardiac diet cookbook years ago, after my dad’s first stroke. I’ve tweaked it a bit, as I usually do with recipes, to suit our tastes.
Simmer with the lid off the last 10-15 minutes for a thicker consistency. When serving, sprinkle with some cilantro and grated cheese, if desired.
Need another veggie meal? Our Veggie Shepherd’s Pie is a favorite around here.
