Vegan Chili


Olive oil
1 medium onion, diced
2 bay leaves
1 tsp cumin
2 tbs oregano
2 tsp salt
2 bell peppers (I like red)
2 cloves garlic
1 28oz can crushed tomatoes*
2 tbs chili powder
2 tsp black pepper
1 15oz can kidney beans, drained and rinsed
1 15oz can garbanzo beans, drained
1 15oz can black beans, drained and rinsed
A couple of handfuls of frozen corn

Warm olive oil in a medium-large pot, and add onion, bay leaves, cumin, oregano, and salt
Cook for 3-4 minutes, or until onions are tender
Add peppers and garlic; cover and simmer on low for 5 minutes
Add tomatoes, chili powder, black pepper, beans, and corn
Simmer on low for 45 min

My grandmother, “Nanny,” cans vegetables every summer. If I have a jar of her tomatoes on hand, I prefer to use those.

*Bonus note: If you’d like your chili a little more “meaty” feel free to add some meal-starter veggie crumbles. Add those when you add the peppers and garlic so they can steam.

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