Vegetarian Chili

INGREDIENTS

• 2 tablespoons 

  olive oil

• 1 large yellow onion, diced
• 2 large bell peppers, diced
• 2 medium carrots, diced
• 2 stalks 

  celery, diced

• 4 cloves 

  garlic, minced

• 2 tablespoons 

  chili powder

• 1 tablespoon 

  ground cumin 

• 2 teaspoons 

  dried oregano

• 2 teaspoons 

  kosher salt, plus more to taste

• 1/2 teaspoon 

  freshly ground black pepper

• 1/4 teaspoon 

  cayenne pepper

• 1 (28-ounce) can 

  diced tomatoes, preferably fire-roasted (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

• Serving suggestions: sliced avocado, lime wedges, shredded cheddar cheese, toasted pumpkin seeds, cilantro leaves and tender stems, pickled red onion, sliced jalapeño, sliced radishes

EQUIPMENT

• Large pot 

• Fine-mesh sieve or strainer

INSTRUCTIONS

1. Heat the oil. Heat the oil in a large pot over medium heat until shimmering.

2. Add the veggies. Add the onion, bell peppers, carrot, celery, and garlic. Cook, stirring, until just tender, 8 to 10 minutes. 

3. Add the spices. Add the chili powder, cumin, oregano, salt, black pepper, and cayenne pepper and stir to coat veggies. 

4. 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.

5. 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. 

6. Stir in the corn. Add the corn and stir to combine. 

7. Serve with toppings of your choice. Ladle the chili into serving bowls and serve with the toppings of your choice.

8. RECIPE NOTES:  Leftovers will keep for up to 4 days stored in an airtight container in the refrigerator or up to 3 months in the freezer

9. I got this recipe off of thekitchn.com website found by clicking here.   I chopped all the vegetables for this recipe with my chop wizard, which I love using.  You can order one from amazon by clicking here.   

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