This vegetarian chili is a blend of colorful vegetables, two types of beans and tomatoes, all simmered together to make a hearty and delicious meal. My vegetable chili is so good that you won't even miss the meat!
1cupcorn kernelsfresh, thawed from frozen or canned
Toppings such as shredded cheese, sour cream, cilantro and tortilla strips
Instructions
Heat the olive oil in a large pot over medium high heat.
Add the onions and red bell peppers to the pot and cook for 5-7 minutes or until softened. Stir in the garlic and cook for 30 seconds.
Add the diced tomatoes, tomato sauce, broth, chili powder, ground cumin, smoked paprika, cocoa powder, sugar, salt, pepper, chilies, pinto beans and black beans to the pot. Bring to a simmer.
Cook for 30 minutes, stirring occasionally, or until chili has thickened.
Add the corn and cook for another 5 minutes.
Taste and add more salt and pepper if desired. Serve immediately with toppings of your choice.