Fall Vegetarian Chili
Harness the last of the summer's harvest with this delicious chili. Perfect for a busy week night. Make a double batch and freeze leftovers in individual portions for easy weekday lunches.
Ingredients
- 1 T. avocado oil
- 1 yellow onion diced
- 4 cloves garlic minced
- 1 T. chili powder
- 3/4 tsp oregano
- 2 tsp. cumin
- 1/2 tsp salt
- 2 bell peppers diced
- 1 14.5 oz can black beans unsalted
- 1 14.5 oz can kidney beans, unsalted unsalted
- 1 28 oz can diced tomatoes unsalted or low sodium
- 1 cup frozen corn
- 1/4 cup cilantro chopped
Instructions
- Heat oil in a large pot on medium high heat.1 T. avocado oil
- Add the onion and garlic, lower the heat to medium, and sauté for 5-7 minutes, until the onion is translucent.1 yellow onion, 4 cloves garlic
- Add the chili powder, cumin, oregano, and salt.1 T. chili powder, 3/4 tsp oregano, 2 tsp. cumin, 1/2 tsp salt
- Cook for 1 minute, stirring constantly, until spices are fragrant. Be careful not to burn the mixture.
- Add the peppers and sauté for 3-5 minutes more.2 bell peppers
- Add the beans, tomatoes, and enough water to just cover the beans.1 14.5 oz can black beans, 1 14.5 oz can kidney beans, unsalted, 1 28 oz can diced tomatoes
- Bring to a boil, then simmer for 10-15 minutes, until peppers reach desired doneness.
- Add corn1 cup frozen corn
- Gently heat through.
- Taste and adjust seasonings to your liking.
- Ladle into bowls and sprinkle a garnish of cilantro on each bowl. Enjoy!1/4 cup cilantro
Notes
Don't tolerate beans?
No problem!
Substitute 1.5 pounds ground beef, chicken, or turkey for the beans.