Vegetarian Chili

Whenever your fresh produce is starting to dwindle/wilt/moan and your pantry's canned goods collection is overflowing, it's time to make chili.  The process involves little foresight, no desperate sprints to the nearest market, and very little effort on my part.  Every time I make chili, the recipe slightly changes according to what is available in the fridge. 

The base is always the same:  Heat a tablespoon of olive oil in a pan.  Add a chopped green and red pepper, along with a few cloves of minced garlic.  If you're so inclined, onions can be thrown into the mix as well.  Cook these fine vegetables for several minutes or until slightly browned.  Once cooked, add to a pot with two cans of crushed peeled tomatoes, a cup of vegetable broth and desired spices.  I use dried basil, cumin, paprika and a little more than a tablespoon of chili powder.  Bring to a boil, then reduce to a simmer.

Next add whatever you have around the house.  I make sure to add two cans of rinsed beans, usually kidney or black beans.  A can of corn usually makes it in along with some remaining purple cabbage, cauliflower and broccoli.  Small chunks of sweet potato, tempeh or zucchini would also taste terrific.

Serve with homemade tortillas, over rice, or with Yorkshire dumplings (these have been a recent hit in our household).  Top with cheese, plain yogurt, and fresh cilantro.