Vegetarian Chili
Vegetarian Chili
Ingredients
- 2 Tbsp. olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 Tbsp. cumin
- 1 tsp. oregano
- 1 1/2 Tbsp. chili powder
- 1 tsp. red pepper flakes
- 1 tsp. salt
- 1 red pepper, diced
- 1 green pepper, diced
- 2 carrots, diced
- 3 stalks of celery, diced
- 2 (28 oz.) cans diced tomatoes, undrained
- 2 (15 oz.) cans kidney beans, drained and rinsed
- 2 cups frozen corn
- Cheddar cheese, sour cream, green onion or crackers for serving
Instructions
- Heat oil in a large pot over medium-high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add cumin, oregano, chili powder, red pepper flakes and salt. Stir to combine.
- Add peppers, carrots and celery and cook for about 5 minutes, or until they start to soften. Add tomatoes and bring to a simmer. Reduce heat to medium-low. Continue to cook for 20 minutes, stirring occasionally. Add beans and corn. Cook for 5 minutes or until corn and beans have heated through. Top with cheese, sour cream and green onions. Serve with crackers.
