When it comes to fall food I love chili. It's right up there next to soup and lots and lots of grilled cheese. Personally, I'm not a huge fan of the heavy meat type of chili (and all-meat chili? don't even get me started), I love vegetarian chili! One of my favorite local bakeries makes a vegetarian chili that is to die for and I always try to recreate it whenever I can. They use tofu in theirs (although, you can't even tell -it's amazing!) I've settled with just doing lots and lots of veggies in mine since I'm not very confident in my tofu prepping skills.
The other thing I adore about chili is that you can really adjust it to your tastes. Don't like one veggie? Swap it for another! Like you chili more spicy? Do it! The recipe is by no means a set in stone one. In fact, I usually change it up everytime I make it!
3-4 Bella Baby Mushrooms, sliced
1/2 cup of chopped carrots
1 Tbsp of Vegetable oil
1/4 cup of Chicken Stock
1/4 cup of coffee
1/3 cup of Corn
1 small can of Tomato Paste
1 (15oz) can of Tomatato Sauce
1/2 tsp of Salt
1/2 tsp of Red Pepper Flakes (or more, to taste)
1/2 tsp of Oregano (or more, to taste)
Combine mushrooms, carrots, oil and chicken stock. Simmer on low for 10 minutes until mushrooms start to soften. Add coffee, and corn and return to a simmer. Stir in tomato paste, sauce and spices. Cover with lid and let simmer for at least 1 hour. Taste and adjust seasonings to taste.
Don't forget to always serve with cornbread. Lots of cornbread!