Vegetarian Chili
If you're looking to 'sneak' some more veggies in for yourself, or your family - this one is a great one this Winter!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 large bell peppers, diced
- 2 stalks of celery, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 (28-ounce) can diced tomatoes (do not drain)
- 2 (4-ounce) cans roasted green chiles, undrained
- 3 (15- to 15.5-ounce) cans beans, such as pinto, black, kidney, cannellini, or garbanzo, drained and rinsed
- 1 to 2 cups low-sodium vegetable broth, divided
- 1 (15-ounce) can whole kernel corn, drained
Idas for toppings:
Sliced avocado, plain yogurt, lime wedges, shredded cheddar cheese, tomatoes, toasted pumpkin seeds, cilantro
Instructions
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Heat the oil. Heat the oil in a large pot over medium heat until shimmering.
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Add the veggies. Add the onion, bell peppers, carrot, celery, and garlic. Cook, stirring, until just tender, 8 to 10 minutes.
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Add the spices. Add the chili powder, cumin, oregano, salt, black pepper, and stir to coat veggies.
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Add the tomatoes, chiles, beans, and broth. Add the tomatoes and their juices, green chiles, beans, and 1 cup of the broth. Stir to combine.
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Bring to a boil, then simmer 30 to 40 minutes. Bring to a boil. Reduce the heat as needed and simmer uncovered until the chili thickens to your liking, 30 to 40 minutes. If you prefer a looser chili, add up to 1 cup more broth.
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Stir in the corn. Add the corn and stir to combine.
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Serve with toppings of your choice, and enjoy!
(adapted from thekitchn)
