Easy Vegetarian Chili

  

  

 delicious  

  

Memo: A great and healthy chili just in time for football playoffs! For a non-vegetarian option, add lean ground beef or turkey; saute with onion, carrots and garlic; proceed as directed. Serves 6.

• 1¼ tsp vegetable oil
• ¾ cup chopped onions
• ½ cup plus 1 tbsp chopped carrots
• 1¼ garlic cloves, minced
• ¾ cup chopped green bell pepper
• ¾ cup chopped red bell pepper
• ½ cup plus 1 tbsp chopped celery
• 2¼ tsp chili powder
• 1 cup plus 2 tbsp chopped mushrooms
• 1 28-oz can whole peeled tomatoes with liquid, chopped
• 1 19-oz can kidney beans with liquid (Double the beans if you like it extra thick and hearty!)
• 1 11-oz can whole kernel corn, undrained
• 2¼ tsp ground cumin
• 1 tsp dried oregano
• 1 tsp dried basil

1. Heat oil in a frying pan on medium hear.
2. Sauté onions, carrots and garlic until tender.
3. Stir in peppers, celery, and chili powder; cook 6 minutes more until tender.
4. Stir in mushrooms; cook 4 minutes more.
5. Stir in tomatoes, liquid kidney beans, and corn.
6. Season with cumin, oregano and basil. Bring to boil.
7. Reduce heat to medium. Cover and simmer for 20 minutes. Stir occasionally.