Maybe it's the weather today, which is damp and cold, but I'm in the mood for chili. I made one for my husband the other day that was such a hit he begged me to write it down. Here you go. Note that even though this has no tomato in it, I still consider it chili. Why? Because I add chili powder. That's all that ties this to chili.
Mark's Favorite Chili
2 carrots, chopped small
2 celery stalks, chopped small
1 green pepper, chopped small (see a pattern here?)
1/2 cup red wine (I used cheap stuff - Three Blind Moose)
1 can kidney beans, rinsed
1 bay leaf
1 tsp. chili powder
2 cups vegetable broth
1 tsp. oregano
salt and pepper to taste
Saute the vegetables for 5 minutes until they soften a bit. Add wine and reduce for five more minutes. Add the remaining ingredients. Enjoy!
You'll notice that I don't use onion or garlic. He's not a fan. Feel free to add them with the other veggies if you like. You can even add some seitan or TVP (textured vegetable protein) to this for some more texture.