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a shallow bowl of vegetarian chili topped with white rice

Heidi Billotto's Easy Vegetarian Chili

Ingredients

For the veggies

  • 8-10 local baby carrots
  • 2-3 stalks of celery with leaves attached
  • 1 whole green or red bell pepper
  • 1/2 to 1 whole local onion
  • 1 large Lions Mane mushroom
  • 1 large bloom of Oyster Mushrooms
  • 2-3 whole zucchini or other summer squash
  • 6-8 medium fresh ripe tomatoes
  • 1 can chickpeas, drained
  • 1 can black beans, drained

For the Spices and Seasonings

  • 2-3 Tbsp. Spicewalla Medium Chili Powder or any other Spicewalla Chili
  • 2 Tbsp, Spicewalla Chili-Lime Blend
  • 2 Tbsp. whole coriander seeds
  • 1 1/2 Tbsp. whole cumin seeds
  • Sea Love Sea Salt and Heidi's Hot Pepper Blend, to taste

For the Rice

  • 1 2 cup bag Tidewater Grain Company Carolina Gold Rice, white or brown
  • 2 fresh or dried bay leaves
  • 2 Tbsp. tomato paste or tomato powder
  • drizzle of EVOO or a Tablespoon of butter

Instructions

  1. in a food processor fitted with the metal blade, grind each vegerable separately unti it reaches the consistency of coarsely ground beef or chicken.

  2. In a large saucepan, heat 2 Tbsp. Olive Crate Kores EstateExtra Virgin Olive Oil.

  3. Add the ground veggies, one at a time, blending well after each addition.

  4. Keep the pan over medium heat and as you add each individual vegetable, the flavors will start to blend and braise.

  5. You can add the veggies in any order. but add the bean last. Allow the mix to cook gently over medium heat for 10-15 mins.

  6. Add in the spices; and then season to taste with salt and pepper.

  7. While the chili is simmering, cook the Tidewater Grain Company Carolina Gold Rice according to package directions, seasoning with bay leaf, butter or EVOO and tomato paste or tomato powder.

  8. Serve the chili in a shallow bowl, topped with a spoonful of white or brown Tidewater Grain Co. Carolina Gold Rice and a sprinkling of minced parsley.