Easy Vegetarian Chili
This vegetarian chili is so easy to make for a fall weeknight meal. With black beans, kidney beans and roasted corn this is one of my favorite fall meals.
Servings: 8
Ingredients
- 2 tbsp Extra Virgin Olive Oil
- 1 Yellow Onion Diced
- 4 Garlic Cloves Minced
- 1 Green Pepper Diced
- 1 tbsp Chili Powder
- 1 tbsp Cumin
- 1/4 tsp Chipotle Chili Pepper
- 1/2 tsp Sugar
- 1 14.5 oz can Petite Diced Tomatoes
- 2 cans Black Beans Rinsed & Drained
- 1 can Kidney Beans Rinsed & Drained
- 2 15 oz cans Tomato Sauce
- 1 tbsp Tomato Paste
- 2 cups Vegetable Broth
- 1/2 cup Frozen Roasted Corn
- Salt
- Pepper
- Avocado Topping
- Cheddar Cheese Topping
Instructions
- In a Dutch oven heat the olive oil on medium heat. Add the onion and cook for 5 minutes until the onion turns translucent.
- Add the green pepper and cook for 2-3 more minutes.
- Add the garlic, chili powder, cumin, chipotle chili pepper, and sugar and cook for 1 minute.
- Add the black beans, kidney beans, and petite diced tomatoes along with a pinch of salt and pepper to the Dutch oven.
- Add the tomato sauce, vegetable broth and frozen roasted corn. Stir everything together.
- Allow the chili to come to a boil by turning the heat to medium/high. Then cover and reduce the heat and allow to simmer for 15 minutes (at least).
- Garnish the chili with cheese, avocado, sour cream or fresh cilantro.