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The original recipe for the chili is from Dad’s Own Cookbook (probably my favorite cookbook!) and the starting recipe for the chili seasoning is from http://allrecipes.com//Recipe/Chili-Seasoning-Mix-II/Detail.aspx. Both parts that I have here are adapted based on my family’s preferences and what we had available and needing to be used.

Vegetarian Chili

2 teaspoons olive oil
1/2 red pepper
1/2 orange pepper
1/2 yellow pepper
1/2 green pepper
1 medium yellow onion
2 cans kidney beans drained
2 small cans tomato paste
4 cans diced tomatoes
2 teaspoons all-purpose flour (I’ll leave this out next time)
2 teaspoons chili powder
1 1/2 teaspoons crushed red pepper
1 teaspoon powdered onion
1 teaspoon powdered garlic
1 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper
8oz frozen edamame
8oz frozen corn (left this out of the meal for my friend)

This makes 12+ cups, but it freezes fine and I split it into 3 parts. Just make sure you defrost in the fridge instead of trying to defrost as you cook it since it’s prone to falling apart a bit.

Put a large sauté pan on high heat for a minute or so to let it get hot. Add the oil, peppers and onion. Let it cook for 5 minutes or so until the peppers are bright colored and slightly softened. Add in the beans, tomato paste, diced tomatos and spices. Let it cook on low heat mostly covered for about 20 minutes, stirring every 5 minutes or so just to be sure it doesn’t stick. Add in the frozen veggies and heat until hot.

The original recipe calls for the chili to go on a taco shell with shredded lettuce, fresh tomato, and cheese. We normally serve it just as chili with shredded/grated cheese on top. Yum! 

Chili Seasoning

2 teaspoons all-purpose flour
2 teaspoons chili powder
1 1/2 teaspoons crushed red pepper
1 teaspoon powdered onion
1 teaspoon powdered garlic
1 teaspoon ground cumin
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon ground black pepper