What’s for Lunch? (vegetarian chili)

In many parts of the country, Autumn approaches.  With this season we have sweaters, scarves, crunchy and colorful leaves, brisk weather.  We have the harvest of fresh fall vegetables and the desire for comfort food.  What better on these cool afternoons than a cup of vegetarian chili?

Several ProfHacker readers have asked about vegetarian food options for lunch.  Today, we have a vegetarian chili, but made in two different ways.  The recipes are similar, but the options demonstrate the versatility of such a dish.  One version of the chili is quite simple, requiring little more than cans of beans and some spices.  The other version includes vegetables.  Both are good.  You can make this chili over a weekend and have the chili available throughout the week for lunch (in this case, the Mr. Bento works wonderfully, but any microwaveable dish would be appropriate for your food).

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Three Bean Chili (version #1)

INGREDIENTS:

• 1 can dark red kidney beans
• 1 can black beans
• 1 can Great Northern or cannellini beans
• 1 can diced tomatoes
• ½ cup frozen corn (optional)
• 1 Tbl. chili powder
• 1 tsp. onion powder
• 1 tsp. garlic powder
• ¾ tsp. cinnamon
• ½ tsp. black pepper
• salt to taste
• Hot sauce to taste

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Three Bean Chili (version #2)

INGREDIENTS:

• 1 orange bell pepper, seeded and cut into 1/2-squares
• 1 red bell pepper, seeded and cut into 1/2-squares
• 1 yellow bell pepper, seeded and cut into 1/2-squares
• 1 yellow onion, coarsely chopped
• 2-3 cloves garlic, finely chopped
• 3-4 tablespoons water for sauteing
• ¼ teaspoon cayenne pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 2 tablespoons chili powder
• 3 medium tomatoes, peeled and chopped (or one 16-ounce can diced tomatoes)
• 1 can kidney beans, drained and rinsed
• 1 can black beans, drained and rinsed
• 1 can pinto beans, drained and rinsed
• 1 can corn, drained (or 1-1/2 cups frozen corn, thawed)
• Salt and freshly ground pepper, to taste
• Water or tomato juice as needed
• ½ cup chopped fresh cilantro leaves or fresh parsley (optional)

Directions: Heat up the few tablespoons of water in a heavy 4-quart saucepan over medium heat. This is to replace the oil used in sauteing.   Add the bell peppers, onion, garlic, oregano, and chili powder, cayenne, coriander, and cumin, and cook, stirring, for 5 minutes.   Stir in the tomatoes, the canned corn, and all the beans, and bring to a boil. Add a little water as needed.  Lower the heat and simmer for 30 minutes, adding water or tomato juice as needed if too much liquid evaporates. Season with salt and black pepper, and stir in the cilantro or parsley (if desired).

For any of these dishes, you can use these (and other) toppings: crackers, shredded cheese, sour cream, tortilla chips, or corn chips, snipped cilantro.

What types of foods and veggies do you add to your chilis to personalize them?  What other kind of vegetables might you add?  What other vegetarian options can you include?  Please leave comments below.

[Photo of peppers by m.a.x.; licensed through Creative Commons]