Vegetarian Chili
makes 8 servings

Ingredients:

• 4 cans kidney beans drained and rinsed
• 1 8 oz can tomato sauce
• 1 8 oz can stewed tomatoes
• 6 garlic cloves crushed
• 1 large onion chopped (1 1/2 cups onions)
• 1 cup chopped bell peppers – or 1 large bell pepper
• 1 cup chopped celery about 1 stalk
• 1 cup peeled and chopped carrots – 1 carrot
• 1 bunch cilantro chopped – 4 tbsp
• 3 tbsp taco seasoning
• 4 bay leaves if you have
• 1 tsp Mexican oregano but not needed
• Salt
• Oil
• Avocado for garnish
• 1 cup Sour cream for garnish
• 1 cup shredded Cheddar cheese for garnish

Directions:

• In a pot heat 2 tbsp oil. Sauté garlic and onions until tender. Add taco seasoning, bay leaf, and oregano and let flavor come through – 5- 10 seconds.
• Add peppers, celery, carrots, salt and sauté for a couple of minutes. Add 2 cups water, cover and cook for 5 minutes until vegetables are tender.
• Add rinsed kidney beans and 1 more cup of water and cook for 5 more minutes. After 5 minutes mash beans a little and add tomato sauce and stewed tomatoes. Cover and cook for 5 minutes.
• Add cilantro and mix-in. Chili is ready.

Serve chili with a dollop of sour cream, avocado slices, cheddar cheese, fresh chopped onions and cilantro. You can also add salsa for an extra kick of flavor 😋.

Cook’s Notes: You can adjust the recipe to your liking by adding any variety of vegetables of your choice. You can also make this chili with a combination of different types of canned beans such as black beans and pinto beans.