This delicious Fall chili is so hearty that nobody even notices that it is meatless! Perfect for football season, crisp fall days, or a warm meal after a long afternoon of playing in the leaves.
This chili tastes even better the next day. Make up a batch and keep it in the fridge for dinner tomorrow...if you can resist that long!
HEARTY VEGETARIAN CHILI
3 Tablespoons cumin
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 teaspoon olive oil
2 onions, roughly chopped
1 carrot, diced
3 cloves of garlic, finely sliced
3 Tablespoons Worcestershire sauce
2 large cans (28 oz) of tomatoes
1 can (15 oz) pinto beans
1 can (15 oz) kidney beans
1 can (15 oz) northern beans
2 Tablespoons tomato paste
2 Tablespoons ketchup
Place the spices in a cast-iron or heavy-bottomed pot and heat on medium until they're fragrant, about two minutes. Then add the onion, carrot, garlic, olive oil, and Worcestershire and stir together. Cook until the onions start to soften, about 5 minutes.
When it is time to serve, top the chili with shredded cheddar cheese. Our favorite is to add cubes of avocado and a pinch of cilantro on top - its so good! It is also perfect served with slices of cornbread.