The Best Vegetarian Chili EVER

Ingredients

• 1 can Kidney beans, drained and rinsed

• 1 can Black beans, drained and rinsed

• 1 can Pinto beans, drained and rinsed

• 1 cup frozen corn

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 red onion, diced

• 1 (28 oz) can crushed tomatoes

• 1 cup vegetable broth

• 5 garlic cloves, minced

• 1 heaping tbsp chili powder

• 1 tsp cumin

• 1 tsp coriander

• 1 tsp Ghirardelli cocoa powder (unsweetened)

• 1/2 tsp garlic powder

• 1/4 tsp (or a bit less) cayenne pepper

• A couple splashes of lite soy sauce (optional, gluten-free Tamari)

• 1/2 tsp salt

• Black pepper and paprika to taste

Directions

Chop the garlic, onion, and bell peppers. Sauté lightly over medium-high heat in 1-2 tsp olive oil. Meanwhile, rinse the beans until all of the canning liquid is gone.

Once the veggies have sautéed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.

Once the chili is done cooking, top with anything you like. Here are some suggestions: 1 Tbsp reduced-fat cheese, fat-free sour cream or 0% greek yogurt, whole wheat tortilla chips, or Old-Fashioned Cornbread.

#Recipes