A Vegetable Chili...

What do you think when you hear chili? Typically, it's a big bowl of a ton of beans with lots of meat!

Who said that it has to be meaty though?

So this year for Thanksgiving, Piper and I, had the task of making the vegan menu. Well, let's face it, mainly because we're the only Vegans. So we were told if we wanted to eat then we had to cook.

I decided that it was time show the rest of my family how a gentleman can make a great chili without meat. I know that chili isn't typically a dish that you typically consume on Thanksgiving, but hey when in Rome! Right?! Now I will preface that this was a recipe I put together long before ever deciding to do the Vegan thing!

Also, this is an extremely easy recipe and one that I highly recommend trying as the weather is getting colder outside!

So how do you make this amazing vegetable chili that received awesome reviews from the skeptics at our Thanksgiving dinner? Well just follow along here to find out!

Here is a list of the ingredients you will need:

1. The Vegetables
   1 Zucchini
   3 Medium sized whole Carrots
   1 Bell Pepper
   1 Medium Sweet Onions
   2 Medium sized Sweet Potatoes
   1 can of Corn
   1 can of Chick Peas
   1 can of Black Beans
   1 can of Crushed Tomatoes

2. The Spices (1 Tbsp of each)
   Salt
   Pepper
   Chili Powder
   Paprika
   Ginger
   Ground Basil
   Ground Cumin
   Oregano
   Thyme
   Crushed Red Pepper Flakes

3. Some juice
   12 ounces of Vegetable Broth

What do we do now? Well, let's lay out the instructions on how to make your masterpiece! Just a note before we get started. This is a very hearty, and full of earthy flavors, kind of chili. I typically don't like to make my soups, and chilis, with very much of broth. Should you prefer more broth, then just add more broth or water before mixing in the final step.

Alright on to the good stuff!

1. Chop, and cube, all of the vegetables
2. Add all of the vegetables
3. Add the spices
4. Add the vegetable broth
5. Give it a good stir

When it's all mixed it should look something like this:

The final step is to set the slow cooker on low for 6 hours, stirring occasionally, and after that, you should get something like this:

Oh, did I mention before this a very simple recipe?

One of the reasons I love to cook this chili is because of the simplicity of it! Feel free to experiment around with the spices to fit your flavor profile, but I've found that this is a great dish to have on a cold winters day!

On another note, Piper did some awesome work with a Pumpkin Muffin Stuffin'! That was beyond great, and we actually had to make a second batch the night after because we wanted more! Check the recipe and video of all the cooking entertainment out on her site here!

Thanks for tuning in, and that is your Daily Dose of Dapperness!

About Me

Hi, my name is Blake. I'm a true fan of the 1950's style gentleman, a father, adventurer, and all around Curious George!

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