Veggie Chili
Makes 6 servings
Ingredients
- 15 oz (1 can) kidney beans, dried and rinsed
- 15 oz (1 can) black beans, dried and rinsed
- 15 oz (1 can) pinto beans, dried and rinsed
- 1 cup frozen corn
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 red onion, diced
- 28 oz (1 large can) crushed tomatoes
- 1 cup vegetable broth
- 5 garlic cloves, minced
- 1 heaping tbsp chili powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp garlic powder
- 1/4 tsp or less cayenne pepper
- A splash of soy sauce
- 1/2 tsp salt
- Optional toppings: shredded cheddar cheese, green onions, diced tomatoes, yoghurt or sour cream, tortilla chips.
Directions
- Chop garlic, onion, and bell peppers. Sauté over medium high heat in 1-2 tsp olive oil. Wash the beans until all canning liquid is removed.
- Once the vegetables have sautéed for about 5 minutes, add everything else into the pot. Bring to a boil. Reduce heat and simmer for 30 minutes or longer, as needed.
- Once the chili is done cooking, you can top it with anything you like (1 tbsp cheese, sour cream, yoghurt, diced tomatoes, green onions, tortilla chips, etc).