If you're looking to 'sneak' some more veggies in for yourself, or your family - this one is a great one this Winter!
- 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
Heat the oil. Heat the oil in a large pot over medium heat until shimmering.
Add the veggies. Add the onion, bell peppers, carrot, celery, and garlic. Cook, stirring, until just tender, 8 to 10 minutes.
Add the spices. Add the chili powder, cumin, oregano, salt, black pepper, and stir to coat veggies.
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.
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.
Stir in the corn. Add the corn and stir to combine.
Serve with toppings of your choice, and enjoy!
(adapted from thekitchn)