What are the ingredients to make a vegetarian chilly without the kidney beans?
The beauty of chili is that you can put what you like into it and keep what you don’t like out – there are a million ways to do it. I mean, you’ve got “chili” as long as you begin with a base of tomato sauce or veggie broth, tomato paste, and stewed tomatoes in whatever texture you like (crushed, chopped, or like my mother used to do, whole tomatoes cut chunky-style with scissors) and add chili powder (some variation of dried chili pepper, cumin, oregano, coriander, garlic, paprika, allspice, and cloves). Everything else (beans, veggies, meat, etc) is to the taste of the creator. When I make vegetarian chili, I like to saute chopped portabella mushroom, onion, and garlic in olive oil for a “meaty” flavor/texture. Some people swear by crumbled veggie burger patties, but tofu, frankly, scares me as much as industrial meat processing in the US. If you don’t like kidney beans, find another kind of bean that you like – there are only a million kinds of beans – and add those. If you’re just
diced tomato, onion, bell pepper, Carrots, zucchini, corn or hominy salt, pepper, cayenne pepper, chili powder, garlic powder… the following ingredients are optional: , jalapeno peppers, habanero pepper depending on how hot you want your chili. You can omit any of the veggies listed. You can also use a different bean if you just don’t like kidney…. pinto, cannelli, black, or even garbanzo (chick pea) are good.
