I just love this Vegetarian Chili recipe! The hot and spicy flavors really make this dish. I made it on a cold rainy day and it was just perfect. It's also great if you want leftovers. This recipe serves 6-8 people, depending on serving size. If you don't want to keep this recipe as vegetarian, you can turn this into a protein packed dish by adding ground beef, stewed beef or chicken.
To prepare this dish, make sure to divide up all your fresh ingredients from your canned goods. You'll need to use up all the fresh ingredients first, so make sure to chop the onions, wash and slice the Italian Squash, and slice the mushrooms. To save on prep time, you can purchase pre-sliced mushrooms.
Once all the fresh ingredients are prepared, open up all the cans and drain any of the excess liquid. Make sure to have all ingredients ready because once you start the chili, you'll need to add ingredients quickly.
On medium heat in a large stockpot, add the butter and stir until melted. Once melted, add the chopped onions and cook until translucent. The onions should not caramelize. This process should take no more than 3-5 minutes. Once the onions are translucent, add the sliced Italian Squash. Cook for about 5 minutes, then add the Baby Bella Mushrooms. Cook for about 5 more minutes. Once all the fresh ingredients are cooked, you will start adding the canned items.
Add the canned beans, tomatoes, corn and peas, then mix. Add the hot sauce and seasoning packet, and mix again. Increase the heat until the chili boils, then cook on low for 30 minutes.
Serve hot. You can serve this vegetarian chili as-is or ladle it on top of elbow macaroni or serve alongside some corn bread!
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