Easy Vegetarian Chili

Excuse the "going back for seconds" mess around the bowl. But I suppose it says something that this chili was worthy of seconds. I'm trying to cut some of the meat out of our diet and have been looking around for some decent meatless meal options and lo and behold turns out chili is a great no meat candidate, what with the loads of hearty beans and veggies that can take its place. I really loved this meal and all the many leftovers too, you could easily get a few meals out of it and I'm sure it would freeze just fine. Also, it came together pretty quickly, so nice not to have to stir a pot all day. Serve it with plenty of cheese, sour cream, even some chopped tomatoes and green onions would be a great addition. Hearty and filling and we didn't even miss the meat.

Easy Vegetarian Chili

{Recipe from Two Peas and Their Pod}

1 T olive oil

1 onion, chopped

3 cloves garlic, minced

1 carrot, peeled and chopped

1 celery stalk, chopped

1 red pepper, chopped

1 yellow pepper, chopped

1 jalapeno, diced and seed removed

3 15 oz cans diced tomatoes

2 15 oz cans red kidney beans, drained and rinsed

2 15 oz cans black beans, drained and rinsed

4 cups beef broth (or water with 4-5 beef bouillon cubes)

1 1/2 T cumin

2 T chili powder

salt and pepper, to taste

In a large pot, heat olive oil over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook until light brown, about 2-3 minutes. Add carrot, celery, peppers, and jalpeno. Cook for five minutes, or until veggies are soft.

Stir in diced tomatoes with their juice, rinsed beans, and water or broth. Season with cumin, chili powder, salt and pepper. Stir and let chili simmer for 30 minutes. Stir frequently so it doesn't stick to the bottom of the pan. Serve hot with cheese, sour cream, diced tomatoes, and green onions if desired.