Today’s vegetarian chili will definitely tickle your fancy. Seasonal peppers, shredded sweet carrots, celery, onion and deep red kidney beans make for a vegetarian chili bursting with flavor and color. It’s topped with a grating of extra-sharp cheddar cheese and served with cornbread.
The preparation time accounts for the assembly and basic cooking. Make the chili mid-afternoon so that you can let it rest for a few hours before serving. Chili just gets better as it ages, and you’ll have some terrific leftovers.
Make some old-fashioned cornbread to go with the chili about 30 minutes before you wish to dine.