Vegetarian Chili

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Servings: 6-8

Hearty and filling, this vegetarian chili stands on its own mildly spicy two feet but feel free to doctor it up with additional veggies (diced butternut squash, mushrooms, green beans …) or even a plant-based ground meat.

Ingredients

3 tablespoons olive oil

1 green pepper, chopped

2 cups celery, chopped

1 onion, chopped

3 cloves garlic, minced

2 cans (14.5 ounces each) diced tomatoes (with juice)

1 jar (29-ounce) tomato sauce

3 tablespoons plus 1 teaspoon chili powder

1 tablespoon cumin

1 teaspoon black pepper

1 bag (16-ounce) frozen corn

3 cans (15.5 ounces each) dark red kidney beans (rinsed, drained)

Cooked rice, optional

Shredded cheddar cheese, optional

Directions

Pour oil into a pot over medium heat; sauté pepper through garlic until softened.
Add tomatoes, tomato sauce and spices; simmer for at least 30 minutes.
Add frozen corn and kidney beans. Cook for at least five more minutes.
Serve over rice, topped with shredded cheddar cheese.

Recipe Courtesy Of

Dee Yates of Asheboro, a member of Randolph EMC