Vegetarian Chili

The only thing I crave more than a hot bowl of soup on a cold day is a big bowl of chilli! Nothing says comfort food more than chilli. I know you might be thinking ‘how good can chilli taste without meat,’ but I promise, this recipe below will prove you wrong. Besides that this meal fills you up for hours because of all the fiber, the hot and spicy aspect will keep your metabolism going as well. Vegetable Chilli INGREDIENTS: 1 Cup each of red kidney beans, white kidney beans (cannellini) and black beans 1 Tbls EVOO 3 Carrots, peeled and diced 2 Medium onions, diced 1 Stalk celery, diced 1 Medium red pepper, diced 3 Garlic cloves, minced 1 Jalapeno chili, minced 2 tsp ground cumin ½ tsp ground coriander 1 Can (28 oz) tomatoes in puree 1 Chipotle chile, minced 2 tsp salt ¼ tsp dried oregano 1 tsp paprika 1 Pkg (10 oz) frozen corn 1 ¼ Cups loosely packed fresh cilantro leaves, chopped Total time: Prep: 20 minutes Cook: 52 minutes Vegetables This is simple to make; first preheat the oven to 350 degrees. Then rinse and drain all the beans and set aside. In a large skillet, sauté all the veggies (carrots, onions, celery, red pepper, garlic, chili) in EVOO. After about 10 minutes, add the cumin and coriander and let sit and immerse for about 2 minutes. Transfer veggies over to a dutch-oven (using a dutch-oven is the secret to cooking great chili) with heat on medium-high. Add Tomatoes, chipotle chili, salt, dried oregano and paprika. After 10 minutes, pour in corn and stir. Cover and bake in the oven for 30 minutes. After cooked, stir in cilantro. Serve with cornbread or tostitos. Enjoy!


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