Vegetarian Chili

This vegetarian chili recipe was quick and simple to make and I didn't even miss the meat.  When I first make chili, I like to serve it like a soup (with toppings) with my favorite corn muffins on the side.  For leftovers, I often like to change things up and serve the chili over tater tots with cheese, avocado and plain greek yogurt (totchos!) or serve it over baked potatoes.

Vegetarian Chili

4-6 servings

Ingredients:

1 tablespoon olive oil

1 medium onion, chopped

2 medium carrots, chopped

2 stalks celery, chopped

1/4 teaspoon salt

4 gloves garlic, minced

1-2 tablespoons chili powder (depending on your taste)

2 teaspoon ground cumin

1 1/2 teaspoons smoked paprika

1 teaspoon dried oregano

1 can (15 oz) petite diced tomatoes

1 can (15 oz) black beans, drained and rinsed

1 large can (29 oz) pinto beans (or two 15 oz cans), drained and rinsed

2 cups vegetable broth or water (can sub chicken broth if you don't need it strictly vegetarian)

1 bay leaf

Garnishes of your choice (cheddar cheese, avocado, plain Greek yogurt), tortilla chips

Directions:

1. In a large pot, heat the olive oil.  Add chopped onion, carrots, celery and salt.  Cook, stirring occasionally, until vegetables are tender (about 7-10 minutes).  

2. Add garlic, chili powder, cumin, paprika, and oregano.  Cook, stirring constantly, for 1 minute. 

3. Add diced tomatoes with it's juices, black beans, pinto beans, broth and bay leaf.  Stir to combine and bring to a simmer.  Maintain a gentle simmer for about 30 minutes, stirring occasionally.  Add additional salt to taste.  Remove bay leaf. Serve with desired toppings.

Source: adapted from cookieandkate.com