Beanless Vegetarian Chili

Combine the vegetables and spices in a non stick pan.  Never use a cooking spray on a nonstick pan!  (If you are not concerned with calories or fat, add 2 tbsp of a good olive oil.  I do not add oil.) Let the veggies lightly brown together on medium heat. Do not let the garlic burn. When the onions are golden, add the stock and tomato sauce, cover and let simmer about 20 minutes.  I like to keep this soupy and serve with a little bit of rice, as if it’s a rice soup.  You can also cook the sauce down until it’s very thick and rich.  These spices will give you a good flavor.  See ingredients etc below.

8 garlic cloves finely chopped
A large onion, finely chopped
4 stalks of celery, chopped
A medium red pepper, chopped
A medium yellow pepper, chopped

1 cup vegetable stock
1 cup tomato sauce

1 tsp sea salt
1 tsp coarsely ground black pepper
1 tsp dried oregano
1 tsp cumin powder
1 tsp ground cinnamon or one cinnamon stick
1 tsp smoked paprika
2 shakes of cayenne pepper
1 tbsp worchestershire sauce
1 tbsp chili powder or more to taste

For more flavor, you can also add to this a pound of lean ground turkey, browning it with the veggies.  To keep it veggie, you can add a cup of your favorite kidney beans, or even corn.

While I don’t use oil when cooking this, I may add a 1 tsp float of a good extra virgin oil oil when I serve it.

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