Easy Vegetarian Chili

This is a recipe I came up with a few years back, and is something I have made consistently each winter. This recipe makes a huge batch, probably about 6-8 servings worth of chili. But it freezes well and makes for the perfect meal after a cold winter day. Forgive me if the measurements of spices aren't just exact. I usually just throw spices in until it tastes good, and I would recommend you do the same.

Ingredients

2 cans of diced tomatoes

1 can of tomato paste

1 can of red kidney beans, drained and rinsed

1 can of white kidney beans, drained and rinsed

1 green pepper, seeded and chopped roughly

1 or 2 fresh tomatoes, roughly chopped

1/2 of a medium sized onion, roughly chopped

6-8 white button mushrooms, roughly chopped

1 tbsp of minced garlic (about 2-3 cloves)

A pinch of dried chili flakes

1 tsp cayenne pepper

1-2 tbsp chili powder (or more, depending on how spicy you like it)

salt and pepper to taste

Directions

1. In a large pot, add the diced tomatoes and tomato paste. Stir until blended.
2. Add the vegetables and garlic. Stir.
3. Add the cayenne pepper, chili flakes, chili powder, and salt and pepper. Stir until nicely blended.
4. Simmer over medium heat for at least an hour, until green peppers are soft and the chili is a deep red colour.
5. Serve!!

Also, you can always start low on the spice level, and add more spices as you go along. I like to taste the chili as it's simmering, and I add spices as needed.

To freeze, separate 1-serving portions into Tupperware containers. Put into fridge to cool and then transfer to freezer (this helps reduce freezer burn). To defrost frozen chili, either use the microwave or put into a pot and heat gradually. Whatever you prefer.

Enjoy!