The calendar says spring, but winter is still toying with us. While we’re ready for warmer temps, we’re not quite ready to part with some of our favorite comfort foods.

This vegetarian chili made its appearance here in 2009 & has been a mainstay in our kitchen ever since, which is HUGE because we’re constantly on to new things, new recipes, new flavors…but every so often a big pot of chili is just right.

This meal is great for several reasons–it’s warming, it’s filling, healthy, easy to throw together & freezes really well.

It’s pretty damn delicious, too.

VEGETARIAN CHILI
serves 4-6 

2 tablespoons olive oil
2 medium onions, diced
1 medium red bell pepper, seeded, and finely diced
big pinch kosher salt
6 garlic cloves, minced
3 tablespoons chili powder
1 tablespoon ground cumin
1½ teaspoons ground coriander
¾ teaspoon red pepper flakes
1 teaspoon dried oregano
⅛ teaspoon cayenne pepper
1 (28-oz) can diced tomatoes, undrained
2 (15-oz) cans kidney beans, drained and rinsed
1 (15-oz) can black beans, drained and rinsed
1 tablespoon soy sauce
cheddar cheese, for topping
sour cream, for topping
sliced green onions, for topping

Heat the olive oil in a Dutch oven, or other heavy-bottomed pot, over medium heat. Add the onions and bell pepper, big pinch of salt & cook until soft, about 10 minutes, stirring occasionally with a wooden spoon. Add the garlic & cook until fragrant, about two minutes more. Sprinkle in the spices & continue to cook for just a minute more.

Pour in the tomatoes & using the spoon, scrape all the good brown bits from the bottom of the pot. Add the beans & soy sauce, stirring to combine. Increase the heat to medium-high to bring the chili to a boil, then reduce to simmer. Cook, covered, for an hour, stirring occasionally. Taste for salt, adding more if necessary. Spoon into individual dishes, top & serve!

slightly adapted from The Way the Cookie Crumbles