As the name suggests, this vegetarian chili recipe makes use of lots of pantry staples you may already have lying around. The formula is entirely flexible, yielding great results no matter what your stash of canned goods may look like. Feel free to sub in any veggies you may have on hand, whether frozen or fresh. Sub out the green bell pepper for a poblano if you can find it, or leave it out altogether. It’s all up to you and what you’ve got to work with. Just remember to add more water and simmer a bit longer if you’ve added more veggies that need to get cooked. Cook it down until its thick, rich and surprisingly delicious… which it will be, as long as you don’t skip the “secret” ingredients. They’re far from obscure, so don’t fret, unless you’ve already polished off the peanut butter and used up the cocoa powder in last night’s brownie baking session!? Hopefully you have some variation of cheddar shreds on hand... so go ahead and melt ‘em on top of your steaming bowl. You’ll be glad you did. Add a spoonful of sour cream, some coconut yogurt and/or a few slices of ripe avocado on top and you’ll be in heaven.