Summer Harvest Vegetarian Chili

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About the Recipe:  Nothing tastes as good as a hot bowl of chili after a long afternoon of raking leaves, or a brisk stroll in the Garden.

Perennially on the menu at the Garden View Cafe, the vegetarian chili is surprisingly easy to make at home. Traditional ingredients form the base for this recipe—modify it with cilantro, squash, or other vegetables and spices to make it your own.

Cook’s Note:  I used only 2 Tablespoons medium hot chili powder, 3 Tablespoons double concentrated tomato paste, and didn’t need additional salt or pepper since the canned products were salted.  I also felt that it needed a little thicker consistency so I hand blended it just a few times and added a touch of cilantro for color and taste. I served the soup along with individual add-ons:  shredded cheddar cheese, sour cream or plain yogurt, fresh chopped tomatoes and chopped cilantro.  The finished soup was very spicy so if you like a mild chili, decrease the amount of chili powder or use mild chili seasoning.

Inspired by:  Chicago Botanic Garden – Garden View Café

http://www.chicagobotanic.org/cafe/recipes/vegetarian_chili

pdf for Copy of Recipe Summer Harvest Vegetarian Chili

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