Veggie Chili

Ingredients-

For the chili:

¾ cup dry black beans or 1 1/2 cans

¾ cup dry chili beans or 1 1/2 cans

2 tbsp avocado oil

1 cup diced onion (113g)

1 ½ cups diced carrots (210g)

½ bell pepper, diced

3 celery ribs

⅔ cup corn (85g)

4 minced garlic cloves

2 ½ cups vegetable broth

¾ 28.2 oz can tomatoes (so that would be 21.15 oz)

2 tbsp chili powder

1 tbsp ground cumin

1 tbsp oregano

2 tsp paprika

a dash of cayenne (optional for a little spice)

2 tsp salt

1 tsp pepper

Toppings and sides (per serving)-

¼ cup scant of grated white cheddar cheese (0.75 oz)

1 tbsp sour cream

some cilantro

2 pieces of corn bread (77g)

½ tsp butter (to spread on the corn bread)

Recipe-

If you are using the dry beans, place them in a pressure cooker with water to cover about 2 inches above the beans. Bring to a covered boil, then turn off heat, and let sit for an hour. After your hour is up, secure the lid and bring to a steam over high heat. Then reduce to medium heat and let cook for 25 mins. Next depressurize, drain beans and set them aside. If you are using canned beans, just open and drain your cans and set them aside.

Meanwhile, heat oil in a large pot over medium high heat. Once hot add onions, peppers, and carrots. Sautée for about 2 or 3 mins, then add the celery, corn, and garlic. Cook for a few more minutes till the veggies start to soften. Then add the beans, broth, tomatoes, and all the spices. Bring to a boil and boil for 15 minutes, stirring occasionally. Reduce heat a little and simmer till your chili is thick (this usually takes about 5-8 minutes). You are gonna want to stir it more often towards the end, when it's thick, so it won't stick to the bottom and burn.

Once your chili is done, scoop it into bowls; top with cheese, sour cream, and cilantro; serve with toasted cornbread and butter; and enjoy! This chili makes great leftovers so save any leftovers in a tupperware for a quick, easy, and delicious dinner the following day.

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