Recipe: Spicy Vegetarian Chili

I make it a point to cook one meatless dish a week. Sometimes they are delicious but not very filling. This dish however, was flavorful and completely satisfying.

Spicy Vegetarian Chili

Ingrediants:

2 tbsp olive oil

1 medium yellow onion, chopped

1 large carrot, chopped

1 stalk celery, chopped

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

3 cloves garlic, finely chopped

1 to 3 tbsps finely chopped chipotles in adobo (use less or omit for a less spicy dish)

1 tbsp dried oregano

2 tsp chili powder

1.5 tsp salt

28-ounce can diced tomatoes

3 cups red kidney beans, drained

1.5 cups black beans, drained

Directions

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic, cook for 10 to 12 minutes, until vegetables are softended but not browned. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups of water. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions, sour cream or cheddar cheese, if desired.

Enjoy

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