recipe: (awesome) vegetarian chili

I love chili. Seriously. But since I made the switch to the veggie side, I have been unable to find a really good vegetarian chili recipe. So, I made one up. I used avocado instead of sour cream, but that could easily be changed out. You could also add carrots, celery, peppers, potatoes and all kinds of other things to this chili. I just used what I had. I also served it with some sourdough bread, but if you need to be gluten-free, there are some delicious gluten-free breads out there that are worth a try; or, just skip the bread altogether. With highs near freezing here for the foreseeable future, I have a feeling I’ll be making another batch of this.

Nessie’s (awesome) vegetarian chili

2 cans chili beans, drained (I found a can of a mix of organic kidney, pinto and black beans all mixed together; if you’re a vegetarian, be sure to read the can! So many beans have meat products in them.)

2 cans stewed tomatoes

2 cobs fresh corn, cut off the cob

1 packet McCormick’s chili seasoning (I used the one with less sodium)

1 avocado, pitted and sliced

Cheese or soy cheese crumbles, optional (I used Cheshire cheese, since it’s nice and sharp)

Turn stove to medium heat. Dump in cans of stewed tomatoes and beans. Add chili seasoning. Add corn. Stir. Cover and simmer for 45 minutes to an hour. Serve with avocado slices and cheese