Vegetarian Chili / Vejeteryan Chili

This week I will expose my husband's super secret vegetarian chili recipe!
It is really awesome and it yields a lot (perfect for summer parties.. most perfect for cold snowy nights too..)!
This recipe takes longer than most of my recipes (about 40 - 60 minutes) but it is worth the effort and time.

Ingredients
1 large onion
1 large red bell pepper
1 large orange or yellow bell pepper
1 large green bell pepper
6 tbl spoons of butter (or olive oil for a healthier version)
1 (and a half) handful carrot sticks
1 tbl spoon chili sauce
1 teaspoon spicy brown mustard
3 cans of beans
5 cans of 15 oz. tomato sauce
1 can corn
1 tbl spoon tomato paste
1 bag (morning star) ground beef (beef-less beef of any kind could be used)
garlic powder
onion powder
smoked paprika (optional)
cayenne pepper (optional)
chili powder (can be used to replace the chili sauce) (optional)
salt

Directions:

Cut and saute the large onion with 3 tablespoons of butter in a skillet until they turn brown in medium heat.
Dice the red, orange (or yellow), and green peppers and saute them with the remaining 3 table spoons of butter in another skillet.
After 10 minutes you start your vegetables, add the tomato sauce and the tomato paste into a deep pot.  Add your carrot sticks, beans, beef-less beef, corn, chili sauce and mustard to the tomato sauce.
Combine the peppers and onions in one skillet and let them cook for another 10 minutes.

Add seasoning (we add a lot of garlic and onion powder a touch of cayenne pepper and salt) to the deep pot and allow them to cook for about 10 minutes.

Add the sauted veggies to the large pot and cook for another 10-15 minutes. Remember to stir your deep pot because you don't want your beans sticking to the bottom. 

I like to add more seasoning in the last 5 minutes. 

Serve it with sour cream, scoop tortilla chips, shredded Mexican cheese and your choice of salsa.

Afiyet olsun