EASY VEGETARIAN CHILI

Th�s del�c�ous Easy Vegetar�an Ch�l� Rec�pe �s our fam�ly's go-to, one pot d�nner. �t's full of healthy vegetables and �s so easy to make. �t's perfect for a Meatless Monday vegan meal.

INGRED�ENTS

• 2 tablespoons o�l
• 1 large on�on, d�ced
• 4 cloves of garl�c, f�nely m�nced
• 1�3 tablespoons ch�l� powder (more w�ll be sp�c�er)
• 2 tablespoons of cum�n
• 1 teaspoon oregano
• 1/4 � 2 teaspoons of ch�l� flakes (the more ch�l� flakes the sp�c�er �t w�ll be)
• 2 bell peppers, d�ced
• 2 med�um carrots, d�ced
• 3 celery stalks, d�ced
• 2 � 28oz cans of whole tomatoes and the�r ju�ce (use your hands to roughly crush the tomatoes)
• 2 � 15-ounce cans of beans, dra�ned and r�nsed (� l�ke k�dney and wh�te beans)
• 2 cup of frozen corn (you could use fresh but frozen �s easy and works great)
• Salt, to taste (� l�ke about 2 teaspoons)
• Non-veg opt�on: 1/4 cup prawn stock (you won't taste �t spec�f�cally but �t w�ll add r�chness to the d�sh)
• Opt�onal topp�ngs: sour cream, cheddar cheese, c�lantro, d�ced avocados or green on�on.

INSTRUCT�ONS

1. Heat o�l �n a large pot over med�um-h�gh heat. Add on�on and saut� for about 3 m�nutes. Add garl�c and saut� 1 m�nute more. Add ch�l� powder, cum�n, oregano, and ch�l� flakes and st�r for about 30 seconds.
2. Add the peppers, carrots, and celery and cook for about 5 m�nutes, or unt�l they just start to soften. Add tomatoes and the�r ju�ce and br�ng to a s�mmer. Once the ch�l� beg�ns to s�mmer, reduce the heat to med�um-low. You want the ch�l� to be at a low s�mmer w�th the l�d off.
3. Cont�nue to cook the ch�l�, st�rr�ng occas�onally, for 20 m�nutes. Add beans and corn and let the ch�l� return to a s�mmer. Cook for 5 more m�nutes or unt�l the corn and beans have heated through.
4. Generously salt to taste.
5. Serve on �ts own or topped w�th one (or all!) of the del�c�ous topp�ngs.
6. Enjoy!

Recipe Adapted From theendlessmeal