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Veggie Chili

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Ingredients
  

  • 8 oz. mushrooms chopped
  • 1 small onion chopped
  • 1 small red (orange or yellow bell) chopped
  • 1/2 green bell chopped
  • 3 cloves garlic minced
  • 1 shallot minced
  • 1 large 28 oz. can diced tomatoes
  • 1 small can kidney beans
  • 1 small can black beans
  • 1 small can pinto bean ALL rinsed and drained
  • 1 cup frozen corn (thawed)
  • 1 cup chopped kale (optional)
  • 4 T chili powder (or to taste)
  • 2 T cumin powder
  • 2 T smoked paprika
  • 2 T tomato paste
  • Dash liquid smoke (I prefer mesquite)
  • Salt to taste at the end
  • Water on hand to sauté

Instructions
 

  • Heat non stick pot to high heat, add corn until it slightly browned on one side. It may start to "pop", stir and set corn aside in a plate to cool.
  • Sauté on medium high heat mushrooms, onion, pepper, 3-5 min. Add splashes of water if veggies start to stick.
  • Lower heat and add all spices and garlic, sauté 2-3 min until aromatic.
  • Add tomato paste and stir 1 min. Add liquid smoke. (Splashes of water if needed).
  • Add diced tomatoes and all beans, cover and simmer 15 min or until veggies are tender. Add kale. 
  • Add water to thin or more tomato paste as needed to thicken. Adjust flavours.
  • Garnish with fresh cilantro and jalapeños and serve with Tabasco or habanero sauce!

Notes

  • The spices will marry and turn hotter as chili cools.
  • This freezes well and reheats beautifully.