Vegetarian Chili

On a day when most people are eating massive amounts of food with equal amounts of fat, making a vegetarian chili is not the first thing on the list. My daughter who does not eat any meat became the inspiration for this dish and she was very pleased with the outcome. This chili is almost fat free except the minimal amount from the olive oil, which is also a good fat. Meats can always be served along side if desired.

Vegetarian Chili

Ingredients:

1 pound Great Northern White Beans

4 Carrots, peeled and diced

8 stalks Celery, diced

1 red Onion, diced

3 cloves Garlic, diced

1 can Tomatoes, diced

1 Tablespoon Olive oil

Kosher salt/pepper

1 Tablespoon Smoked Paprika

1 Teaspoon Cumin, ground

Water or Vegetable stock

Method:

1. Simmer beans in water or stock till tender (beans can be presoaked)

2. Saute all vegetables in olive oil till tender, add spices, tomatoes and cooked beans.

3. Slowly simmer chili till thickened, adjust seasonings to taste.