Chili
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8 (makes 9.5 cups)
 
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. Stir in the cilantro. Serve as is or garnished with chopped cilantro and/or avocado.
Notes
If you would like a ground beef texture in your chili, crumble some cooked Veggie Burger patties into the chili about 10 minutes before it’s done cooking.
Nutrition Information
Serving size: ⅛ recipe (about 1.2 cups) Calories: 296 Fat: 1.6g Saturated fat: 0.3g Carbohydrates: 39.2g Sugar: 8.2g Sodium: 121mg Fiber: 17.1g Protein: 16.9g Cholesterol: 0
Recipe by Straight Up Food at https://www.straightupfood.com/blog/2010/05/04/chili/