So nice vegetarian chili recipe

It's my own. It's a little different every time. It has my favorite beans in it. The photo is from the Real Simple Home and Lifestyle Network. You can find the recipe for the Vegetarian Chili in this photo by clicking on this link. You'll get a bonus recipe for Vegetarian Chili, with a surprise ingredient.

My recipe is below. It is so quick and easy and it can be served on:

cornbread,

corn chips,

tortilla chips,

as a taco salad,

over a baked potato

or simply served in a bowl with crackers

Yum, I'm getting hungry. PRINT A RECIPE CARD OF THIS CHILI.

My recipe for chili (when I use meat) has a secret process that I've never seen in a printed recipe. I have always done this process with my chili and I believe it is why I get so many compliments on it.

Really, probably several people cook this way, but I've yet to see it as a cooking procedure!

So as you follow the steps, be aware, it may change the way you cook chili.

Serve over cornbread, corn chips, tortilla chips, as a taco salad topping, or a baked potato topping or add pasta.

Our favorite is to add cashews right before serving and top with shredded cheese, and maybe even some chopped fresh onions.

Here are the ingredients again all in one place:

Limes (squeeze juice over chopped veggies in the olive oil)

Red, Green and or Yellow Bell Peppers (chopped)

Chopped green onions

Fresh Cooked or Canned (rinsed) Beans, variety includes, garbanzo beans, black beans, any shade of red beans, pinto beans, great northern beans, you name it.

Crushed Canned Tomatoes

Ro Tel Tomatoes with Chilies (off-brand works great)

Olive Oil

SPICES: (Added to veggies in olive oil)

Chili Powder

Cayenne Pepper

Mexican Pepper (powder)

Paprika Powder

Optional: Cashews, chopped peppers, other veggies you prefer.

So if you're feeding 10 people you need 2 1/2 bell peppers. Any color works, but the flavors are totally amazing when you use a variety.

Use the green onions for flavor, when you start cooking these and the next ingredient, bell peppers, together with my special method, you will have the family in the kitchen in anticipation.

Chop them up about 1/4" and feel free to use the green tips. Just trim off the roots, rinse them well and start chopping.

As a matter of fact you can use this same step on the meat and onions, when making meat chili.

Using olive oil (just enough to coat the bottom of your pan) and have your lime cut in half ready to squeeze. Turn on the heat under the pan, and just before it wants to smoke - a drip of water sizzles in the skillet, drop all onions and peppers in the oil, and immediately squeeze your lime over the veggies. Now you've attracted the neighbors the aromas are so awesome.

Stir this combo for a few minutes - you'll see the onions getting a little thinner and falling apart. This is when you turn this concoction into chili.

Chili powder

Mexican pepper powder (purchase in bulk)

Cayenne

Paprika

Salt

Black Pepper

(Some people add fresh garlic with the bell pepper/onion mixture, I do not!)

After you have squeezed the lime over all your veggies, you're ready to add a measure of each of these spices. If you like it hot keep shaking the dispenser of cayenne and paprika, if you like it mild use small amounts. Keep stirring all the veggies till they are completely immersed in the spices. You'll do this step again when you add the cooked beans.

Beans.

You can use any variety of beans. NOTE: They must be pre-cooked.

I use garbanzo, black beans, red beans, dark red beans, pinto beans, navy beans and sometimes dried green peas.

You can come up with any combo you like.

If you're using cans of beans, a great idea is to rinse the thick water off the beans (saves on upset stomachs and gas later) and drain them, there will be plenty of liquids added here real soon.

NOW - Most important. After adding your beans to the hot spicy mix of veggies, add more spices and stir gently coating all beans with the spices. That's all the spices for now!!

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I buy large cans of crushed tomatoes and keep them on hand.

I use one can for a large pot of chili that will feed about 10 people.

I also add a can of "Ro tel." with chilies. I actually use the store's knock-off brand.

I add the tomato base ingredients after all the veggies and beans are coated very well with the seasonings. Now the simmer.

The pictures I've used have a link to these web sites. Be sure to visit them and try their recipes too!!

This recipe can be modified to taste. No exact measurements, the ingredients simmer together. Tips: adding seasonings to the onions and peppers in the olive oil to start brings out the flavors, then adding all liquids. If you like, rinse all canned beans to avoid stomach irritation and gas.