This chili looks, smells, and tastes like traditional chili, but without the beef and cheese. It will be a hit with everyone at your table because it’s so filling and flavorful. Top with a little avocado and cilantro, and serve with Burrito Bowl salad.
- 1 medium yellow or white onion, chopped (about 2 cups)
- 1 medium green bell pepper, seeded and chopped (about 1½ cups)
- 1 medium yellow or orange bell pepper, seeded and chopped (about 1½ cups)
- 1 medium red bell pepper, seeded and chopped (about 1½ cups)
- 3 ribs celery, chopped (about 1 cup)
- 2 cans diced tomatoes (15 ounces each; about 3 cups), undrained
- 1 can cooked kidney beans (15 ounces; about 1½ cups), drained and rinsed
- 1 can cooked pinto beans (15 ounces; about 1½ cups), drained and rinsed
- 1 can cooked black beans (15 ounces; about 1½ cups), drained and rinsed
- 1½ cups corn kernels (cooked or raw; drain if canned)
- 1 tablespoon chili powder
- 1 tablespoon dried oregano
- 1 teaspoon granulated garlic
- 1 teaspoon ground cumin
- 1 cup loosely packed cilantro leaves, chopped (plus extra for garnish)
- Heat 1 tablespoon of water in a soup pot over medium-high heat. When the water begins to sputter, add the onion, bell peppers, and celery, and cook, stirring, for 5 minutes, adding a little water as needed.
- Stir in the tomatoes, beans, corn, chili powder, oregano, garlic, and cumin. Reduce the heat to medium-low. Cover and cook, stirring occasionally, for 25 minutes.
- Stir in the cilantro. Serve as is or garnished with chopped cilantro and/or avocado.
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