Simple Veggie Chili

This chili is very quick and easy, using only ingredients that are necessary, nothing extra, nothing fancy. However, if you would like to be extra, by all means do it! Go crazy and add more spices, seasonings, and extra toppings!

RECIPE

Serves 4:

• 1 large onion, diced

• 1 bell pepper, diced- fresh or frozen

• 4 cloves garlic, minced (or use garlic powder to make even quicker)

• 1 T chili powder

• Salt and pepper, to taste

• 2 T tomato paste

• 1 T diced chipotle chilis (optional, for heat and extra flavor)

• 1 can diced tomatoes

• 2 c. vegetable stock

• 2 cans beans, rinsed and drained (I like using 1 can pinto and 1 can kidney, but use whatever you have or prefer)

• Frozen corn or any veggies you may want to add (optional)

Saute the onion in some oil over medium heat until it begins to caramelize. Add bell pepper and garlic. Cook until bell pepper starts to soften.

Add spices and cook for 1 more minute. Add remaining ingredients and simmer for at least 15 minutes, or until thickened.

If you have other ingredients and want to get more fancy, you can add some cooked soyrizo, quinoa, fresh greens like kale, cooked squash or potatoes, or really anything else that sounds like it would taste good in chili!

You can also make a Fully-Loaded Chili Bowl and top with some crushed tortilla chips, avocado, salsa, green onion, red onion, cilantro, sour cream or cheese (I like Follow Your Heart Brand for vegan dairy).

I also love serving this chili over rice for an extra filling meal. You can also use it on nachos or over a baked potato. Or, if you have leftovers, re-purpose it into Chili Mac! Recipe for that here.

Enjoy!