1/4 cup olive oil
2 tablespoons butter
3 medium onions, chopped
4 cloves garlic, minced
3 stalks celery, diced
2 red bell peppers, chopped
1 tablespoon cumin seed
4 medium carrots, diced
1 28 oz. can diced tomatoes
3 cups tomato sauce
1 teaspoon ground cumin
1 tablespoon oregano
2 tablespoons chili powder (like Gebhardt’s, for example)
1 tablespoon Worcestershire sauce
2 tablespoons tamari soy sauce
Salt/black pepper to taste
1 tablespoon Jalapeno Tabasco sauce (optional)
2 cups corn kernels (fresh, canned or frozen)
2 cups cooked kidney beans (1 27 oz. can, drained)
2 cups cooked black beans (1 27 oz. can, drained)
1 cup cooked pinto beans (1 14 oz. can, drained)
1/4 cup chopped fresh cilantro

For Garnish:
Sliced green onion, sour cream or grated cheddar.

Begin by using a large, heavy-bottomed stockpot.  When butter is melted and oil heated, sauté the onions and garlic until golden.  Stir in celery and continue sautéing.  Next add the bell pepper and cumin seed and sauté until peppers are soft.  Add the carrots and continue sautéing. 

Next add the diced tomatoes and tomato sauce.  Stir in ground cumin, oregano, chili powder, Worcestershire sauce, tamari, salt and pepper and Tabasco sauce, if you like a spicier chili.  Cover with a lid, lower the heat and allow carrots to cook for a few minutes, occasionally stirring.

Finally add the remaining ingredients (corn, beans and cilantro) and continue cooking for about 10 minutes, allowing all ingredients to blend.  Stir in the cilantro and the chili is ready.

Vegetarian chili is great served with cornbread or over rice.  It will keep in the fridge for 2 or 3 days.

Serves 10

© Nancy Mehagian 2008