Vegetarian Chili

The first weekend after Labor Day means one thing....the start of the NFL season. I am a huge football fan. My favorite team is the Colts, and I like watching them as much as I like to cook.  To me, one of the foods that is synonymous with football is chili.  Whether watching the game at home or tailgating at the stadium, nothing tastes as good as a piping hot bowl of homemade chili.

This season, I plan to take my love of football and chili to the extreme. I will make a different batch of chili every Sunday and share them all with you. That's right. Seventeen weeks of football, seventeen batches of chili. From now through December 31, every Monday I will share a different recipe for homemade chili. There will be all different types of chili. Some with beans, some without. Some spicy enough to make you think twice about a second bite, others milder.  Some with pasta, some without.  Some with ingredients you normally would not think of for chili.  Some pork, some chicken, some beef, and even some with no meat whatsoever. Seventeen different chilies. Seventeen weeks. This is going to be a good season. I can feel it.

The first chili of the season is a vegetarian chili. Much of the produce I use in this chili is from the Omaha Farmer's Market. Portabella mushrooms, zucchini, and corn combine with beans, tomatoes, and traditional chili seasonings to make a thick and zesty chili that will please even the most carnivorous of football fans. Additionally, this is a good way to get some vegetables in at a time normally reserved for hot wings, pizza, and beer.


Vegetarian Chili

2 Tbsp olive oil
1 large onion, diced
1 red bell pepper, seeded and diced
3 jalapenos, seeded and diced
2 cloves garlic, minced
2 small zucchini, diced
1 1/2 lbs baby portabella mushrooms, chopped
3 ears corn, husked and removed from cob
3 Tbsp chili powder
1 Tbsp ground cumin
1/2 Tbsp salt
1/4 to 1/2 tsp cayenne pepper
2 cans (15 oz each) diced tomatoes
1 can (15 oz) tomato sauce
2 cans (15 oz each) black beans, rinsed and drained
1 cup water
1/3 cup fresh cilantro, chopped

In Dutch oven or large stockpot, heat oil over medium high heat. Add onions, bell pepper, jalapenos, and garlic. Cook, stirring often, until soft, about 4 minutes.

Add zucchini, mushrooms, and corn. Continue cooking until mushrooms begin to soften and give off a little liquid, about 6-7 minutes. Add chili powder, cumin, salt, and cayenne. Stir and cook until spices become fragrant, about 1 minute.

Add tomatoes, tomato sauce, beans, and water. Bring to a boil, reduce heat to low, and simmer for 30 minutes. Remove from heat and stir in cilantro. Garnish with sour cream, cheese, and additional cilantro, if desired.

Next week:  White Chicken Chili