After brainstorming from soups to salad using corn and bell pepper for the dish-it-out event, I finally settled on the vegetarian chilli. The first time I heard of chilli was around 12 years ago, it was a snowy day and my friend mentioned how a warm  bowl of chilli would be great when we stopped to eat.

The association between cold weather and warm chilli stuck on to me, but I assumed that we needed a slow cooker and so on. Fast forward to this year, we had a small gathering at our workplace and we were served vegetarian chilli and corn bread. That was the first time I tasted chilli and loved the tangy flavors. Although it took a few months for me to actually make it, I am glad I did because this is one of the easy recipes to put together and healthy too.

I did use canned beans and tomatoes to make life simpler and used the vegetables on hand. Chilli is very forgiving in my opinion and do not be scared to experiment with it. Off to the recipe.

My Notes
1. Adjust the spices to taste.
2. Any squash can be used instead of eggplant.
3. Increase the quantity of crushed tomatoes by half a cup if you like a much tangier chilli.
4. Fresh herbs like cilantro can be added.

1 year ago: Snickerdoodles

Pictorial
1. Heat oil and add cumin seeds and garlic. Saute for a few seconds.2. Add onions, bell pepper, eggplant and corn.3. Saute for around 5 minutes.4. Add salt, chilly powder, cumin powder and coriander powder. Mix.5. Add black beans, pinto beans and red kidney beans. 6. Add diced tomato, crushed tomatoes and about 1/2 cup of water.7. Mix well and simmer for about 40 minutes stirring in intervals of 8 - 10 minutes.8. Flavors have blended and chilli is cready. Serve warm.
Healthy vegetarian chilli ready. Serve warm with skillet corn bread.

Enjoy!
Linking to Dish-it-Out hosted by Rasya.