Homemade Vegetarian Chili Recipe

If you aren't a meat eater, or perhaps you are out of meat and don't want
to go shopping just to buy meat. Either reason might be the reason you
would want to use this recipe.

My husband made this chili about 20 years ago for the first time. Since
then, I have made it dozens of times. I have made it for parties, family
dinners, and even to give away to someone who may be recovering from
an illness. The great thing about this chili, is you can add you own
seasonings. Tonight I added some cilantro, garlic salt, black pepper and
salt. Other times I add the typical chili powder. Sometimes I put seasons
on the table for family and friends and let them choose how they want it
to taste.

RECIPE:

1 large can of diced tomatoes or 3 smaller cans
1/2 chopped white onion
2 large carrots peeled and diced
6 large sliced mushrooms
1/2 diced green or yellow pepper
3 diced stalks of celery, including the leaves
1 1/2 Cup water
2 cans of beans - include the entire can. I like a can of black beans
and great northern, but you can choose whatever kinds you like.
Some people like kidney and garbanzo. The black beans are small
and black. The great northern are larger and white. The black and
the white gives a bit more variety in color to the pot.

Add everything to the pot and turn the burner on medium. After
a 10-15 minutes, stir it all and turn the burner down to low and cover.
Let cook for 15-20 minutes and stir again. Keep checking how done
the veggies have gotten. If you like the veggies well done, cook a
little longer. If you like them more crisp, shut off the burner and
leave the cover on until the time of serving. Either way is fine.
Remember, this is YOUR Chili.

To dress up your dish, add some cheddar cheese before eating or whatever you might like.

Or blend it for those who like it that way also with a topping, like cheddar cheese or sour cream.