Winter is depressing; this chili is not.
A warm bowl of Hearty Vegetarian Chili is the perfect solution for a winter meal. Besides the chopping of vegetables, this chili comes together in no time. The recipe makes several servings, but let it be known that the leftovers are just as good as the freshly made still-in-the-pot chili. If you can’t find fire roasted diced tomatoes, regular canned diced tomatoes are a fine substitute. If jalapeños aren’t your thing, choose another pepper with less heat (or more!). For a complete meal, top with cilantro and sour cream, or shredded cheese.
Hearty Vegetarian Chili
Adapted from Betty Crocker
1 tbs extra-virgin olive oil
1 large yellow onion, chopped
1 green bell pepper, chopped
4 cloves garlic, minced
2 jalapeño peppers, seeded and chopped
2 15oz. cans black beans, drained and rinsed
2 14.5oz cans fire roasted diced tomatoes, undrained
1 1/2 cups water
1 tbs chili powder [I used Hot Mexican chili powder]
1 tsp cumin
1/2 tsp sea salt
1 cup frozen corn
In a stock pot, heat oil over medium heat. Add onion, pepper, garlic, and jalapeños. Cook 5-7 minutes until tender, stirring frequently.
Mix in black beans, tomatoes, water, chili powder, cumin and salt; heat until boiling. Reduce heat and cover. Let simmer for 30 minutes, stirring occasionally. Stir in corn and heat until boiling. Reduce heat and simmer uncovered for 5 more minutes.