Vegetarian Chili

Ingredients

• •2 tbsp olive oil
• •1 large onion, diced
• •2 cloves garlic, minced
• •1 bell pepper, diced (any color)
• •2 carrots, diced
• •1 can (14 oz) diced tomatoes
• •1 can (15 oz) kidney beans, drained and rinsed
• •1 can (15 oz) black beans, drained and rinsed
• •2 cups vegetable broth
• •1 tbsp chili powder
• •1 tsp cumin
• •1 tsp paprika
• •1/2 tsp salt
• •1/4 tsp black pepper
• •1/4 tsp cayenne pepper (optional)
• •1 cup corn (frozen or fresh)
• •Chopped fresh cilantro or parsley for garnish (optional)
• •Bread for serving

Instructions

1. 1

   Heat olive oil in a large pot over medium heat.

2. 2

   Add diced onion and garlic; sauté until onion is translucent, about 3-4 minutes.

3. 3

   Add diced bell pepper and carrots; cook for another 5 minutes until they start to soften.

4. 4

   Stir in the diced tomatoes, kidney beans, black beans, vegetable broth, chili powder, cumin, paprika, salt, and black pepper.

5. 5

   Bring the mixture to a boil, then reduce heat and let simmer for 10-15 minutes, stirring occasionally.

6. 6

   Add corn and stir; cook for an additional 5 minutes until heated through.

7. 7

   Taste and adjust seasonings, adding cayenne pepper for extra heat if desired.

8. 8

   Serve hot with bread, garnished with cilantro or parsley if using.