SPICY VEGGIE CHIlI

Today is the first full day of Fall! That means cooler temperatures & warmer foods :) Now, two of my sisters are vegetarians, & the rest of us are basically. SO, for the second Cooking with Katie feature we made a Family Staple: Spicy Veggie Chili. This recipe was adapted ever so slightly from Joy the Baker. Do not be intimidated -- it's very easy! Just a lot of chopping & a lot of veggies (it is vegetable-tarian, after all) (smirk emoji).

You will need: (Seems like a lot but it's mostly veggies) (which, by the way, were pleasantly affordable!)

• 2 T(ablespoons) olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 zucchini, diced (I just learned zucchini is the same thing as "zucchini squash" while shopping for these).
• 1 yellow squash, diced
• 5 smallish cloves of garlic, diced
• 1 or 2 jalapeno pepper(s), seeds removed + diced
• 1 can of beer (I used Mad Tree's The Great PumpCAN because, why not?!)
• 3 heaping T steak seasoning (McCormick is best!)
• 2 heaping T chili powder
• 1 T cumin
• 1 t(easpoon) coriander
• 1/3 c barbecue sauce (Montgomery Inn, because it's Cincinnati)
• 1 15-oz can black beans, rinsed
• 1 15-oz can kidney beans, rinsed
• 1 15-oz can garbanzo beans, rinsed
• 1 28-oz can diced tomatoes
• 2 or 3 cups vegetable stock
• 1 -2 ears fresh corn kernels..or a cup of frozen

In a large pot over medium heat, heat olive oil. Add onions & saute until translucent & slightly browned. (Don't stir them too much or they wont start to brown.) 

Add the peppers & zucchini & cook for 4-5 minutes, until they begin to soften.

Add garlic, jalapeno & all of the spices into the cooking vegetables. 

Side Note: The jalepenos are a big part of the "Spicy" in Vegetartian Chili. To decide if your recipe requires one or two, literally tongue test it. After one second, if your tongue is on fire -- one will be just fine. (I dove for the kitchen faucet moments after this.)

Cook for two minutes. It's going to look pretty thick & kinda goopy...that's normal!

TIme to add the beer! It's very important to taste test, of course :) 

The beer will do something called "deglaze" the pan. Keep the pan hot + scrape all the good stuff off the bottom. 

Once the beer has stopped sizzling, add the barbecue sauce, beans, diced tomatoes, corn & vegetable stock. 

Bring to a low boil & cook for at least 15 minutes. 

Serve with some plain greek yogurt + shredded cheese!

+ beer bread, of course ;)