Vegetarian Chili Recipe

The leaves are changing color, vibrant hues of red and gold, and the first day of Autumn is here! A new season bringing in that desire for warmth, comfort and gratitude for the beauty of nature. Many of us envision a warm cup of hot cider, pumpkin picking and a lazy day in bed on the weekends. Add a bowl of this tasty vegetarian soup and your Fall fantasy will be complete!

This amazing vegetarian chili will bring smiles not only to you but to all those visitors that will suddenly appear on your doorstep!

To create a serving for four to six people, use the following ingredients:

2 cans of organic kidney beans
2 cans of organic black beans
2 cans of organic white/cannellini beans

two heaping tablespoons of hummus
1 cup of apple cider
1/2 cup of carrot juice

1 diced organic green pepper
2 diced organic carrots
3 diced organic tomatoes

1 - 8 ounce package of soy or tempeh crumbles (optional)
a dash of chili powder (optional)

In a large stew pot mix together the beans, hummus, apple cider and carrot juice. Heat until bubbling, then turn on low to simmer.

Add the diced pepper, carrots and tomatoes. Stir frequently while chili simmers for the next 20 minutes.

If you would like to give your vegetarian chili a “meaty” consistency and flavor, add the soy or tempeh crumbles. Keep in mind that tempeh is much healthier than processed soy.

If you would like a little spice in your chili, add a dash or more of chili powder to your liking.

Simmer for 5 more minutes and then serve steaming in a bowl with a slice of cornbread.

Enjoy this easy and delicious recipe, perfect to kick off the Fall season!