Perfect for Meatless Monday, game day, or a chilly fall evening. Full of colorful vegetables, protein-packed beans and tons of flavor!
½ yellow pepper
½ green pepper
3 stalks celery
1 yellow onion
2 carrot stalks
2 tbsp. fresh garlic, minced
2 tbsp. olive oil
2 ½ tbsp. chili powder
1 tsp. basil
1 tsp. cumin
Salt and pepper to taste
3 cups vegetable broth (no salt added)
1 8-oz. can tomato sauce
2 medium tomatoes, diced
8 oz. frozen corn (thawed)
2 15-oz. cans kidney beans, rinsed (no salt added)
1 15-oz. can black beans, rinsed (no salt added)
4 tbsp. flour (any kind)
1. Chop up peppers, celery, onion, carrots, jalapeño, and garlic. Add olive oil to large saucepan and chopped vegetables. Sautee on medium-high for 5 minutes, or until tender.
2. Mix in chili powder, basil, cumin, salt, and pepper. Keep on low for 5 minutes to let the spices set in. Add vegetable broth, tomato sauce, diced tomatoes, and thawed corn. Bring mixture to a boil then simmer on medium-low for 20 minutes.
3. After 20 minutes, add the kidney and black beans. In a separate small bowl take 2 cups liquid from chili mixture and whisk in flour (to thicken chili). Pour into chili and mix. Cook chili on medium low for 20 more minutes.
Enjoy! Top your veggie chili with fresh avocado chunks, cilantro, or cheese!