It’s Tuesday and that means the Recipe Edition!  

{Not So} Vegetarian Chili

Adapted from Regina’s Vegetarian Table

Serves 12

Ingredients:

1 large onion

1 bell pepper

1/2 pound fresh sliced mushrooms

1 280z can of diced tomatoes

1 6oz can of sliced olives

2 27oz cans of kidney beans {I used half red and half white beans}

3 TBS of chopped bacon bits {ah yes, the no-longer-vegetarian ingredient}

1 TBS chili powder

2 tsp dried thyme

Dash of cayenne

Salt

Pepper

Directions

1. In a large soup pot, sauté onion and bell pepper in olive oil and some water.
2. Add mushrooms and sauté for about 2 minutes.
3. Add remaining ingredients.
4. Simmer over low heat for 3 to 5 hours (the longer the better)

Serve hot with cheese, sour cream and corn bread. Or over a baked potato. Mmmm, I love fall food.

What are your go-to healthy foods?