Vegetable Chili
Several types of vegetables and beans make the best type of plant-based meal! To feed a bigger crowd, serve over brown rice or whole wheat elbow noodles.
1 tsp vegetable oil
1 red onion
1 bell pepper
2 to 3 stalks of celery
2 cloves garlic, minced
1/2 cup vegetable broth or stock
14 oz can diced tomatoes
1 tsp cumin
1 tsp chili powder
1 tsp smoked paprika
1/4 tsp cayenne (for those that want a spice kick)
2 cans of beans (chili, pinto, or black)
salt to taste
Chop onion, green pepper, and celery into bite-sized pieces. Heat oil in a large, deep skillet or medium dutch oven. Add chopped vegetables. Cook, stirring frequently, for 3 minutes. Add garlic and sauté for 30 seconds. Add canned tomatoes, broth, and spices. Cook over low heat for 5 minutes or until onions are tender. Drain and rinse canned beans. Add beans and simmer 10 minutes longer. Vegetables should be tender, but retain their shape. Salt to taste.