Hands down this is the best Veggie Chili Recipe you’ll find. If you make it, be sure to let me know what you think!

So we’ve been talking pumpkins and cool weather. Some may be talking football or how bad the Panthers are. Whatever you’re talking about right now, it’s making me think one thing – chili. Growing up, chili was a Saturday staple for my family. My dad would start it early in the morning and by early evening it would be perfectly simmered and ready for consumption. He rarely messed with the recipe and it was great.

The chili tradition carries on in my household, only we’ve changed a few things… Chili day has moved to Sunday, when we round up our friends to watch football. We start it when we get around to it (usually around noon), and by half-time it’s time to chow down. In contrast to the traditional recipe we always had growing up, we’ve tweaked our recipe numerous times. We’ve added spice, reduced and eventually eliminated meat, home-brewed beer makes a star appearance, and we’ve stumbled upon chili nirvanna.

Veggie lovers and meat lovers alike have raved about our chili. I’ve forwarded the recipe to more friends that I can count. So, now, I think, it’s time for the recipe’s Internet debut. Ready or not, it’s veggie chili time.

Harding Family Veggie Chili

Yield: 4-6

Ingredients

• 2 tablespoons vegetable oil (can reduce/omit if you'd rather use cooking spray and a non-stick pot)
• 1 large chopped yellow onion
• 1 chopped green or yellow pepper
• 2 tablespoons minced garlic
• 2 to 3 tbsp. chopped chipotle in adobo
• 1 medium zucchini, stem ends trimmed and cut into small dice
• 2 cups corn kernels - (I use frozen)
• 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
• 2 1/2 tablespoons chili powder
• 1 1/2 tablespoon oregano
• 1 1/2 tablespoon ground cumin
• 1 tablespoon tomato paste (not essential, but if you have it, it helps!)
• 1 tablespoon kosher salt
• 2 cans diced tomatoes, undrained
• 1 can drained black beans
• 1 can drained kidney beans
• 1 (15-ounce) can tomato sauce
• 1 (12-ounce) beer (I prefer to use a lager-style beer, but try anything that suits your fancy)
• Sour cream, green onions, Fritos, cheddar for toppings

Instructions

In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and cook, stirring, until soft, about 3 minutes.
Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 12-15 minutes or more, depending on the size of your pot and how much water is in your mushrooms.
Add the beer and simmer until reduced by one-third. Add the chili powder, cumin, salt and cayenne, and chipotle in adobo and cook, stirring, until fragrant, about 30 seconds.
Add the tomatoes and stir well. Add the beans, and tomato sauce, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes (or as long as you want, but turn down to low after 20 min.). Seriously, this is great if you just let it sit on low for a few hours!
Adjust the seasoning, to taste and top with garnishes.