This hearty vegetarian chili is filled with beans, vegetables, herbs and spices, making it a go-to comfort food meal. Courtesy of The Burnt Tongue.
Tbsp olive oil
large onion, peeled and diced
large carrot, peeled and diced
stalks celery, diced
large green pepper, diced
jalapeno, seeded and diced
clove garlic, minced
salt and pepper, to taste
Tbsp chili powder
tsp dried oregano
can tomatoes with juices
cup vegetable stock
can red kidney beans, drained and rinsed
cup frozen or fresh corn
splash maple syrup
Heat oil in pot over medium heat. Add onions, carrots, celery, green pepper, jalapeno and garlic. Season with salt and pepper and cook until vegetables are soft.
Add dried spices and cook for two minutes stirring constantly.
Add canned tomatoes and stock. Bring to a boil and reduce heat to medium low and cook for 45 minutes, stirring occasionally.
Add kidney beans and corn, continue cooking for 15 minutes longer.
Take off heat, add maple syrup and adjust seasonings with salt and pepper.
To serve, ladle into bowls and garnish with fresh cilantro, cheddar cheese, sour cream, etc.