Vegetarian Chili

We had this tonight. Super tasty and veggie. I think next time, I might toss some spinach leaves in there and swish it around. Bake some cornbread...

Ingredients

• 1 15oz can Kidney beans, drained and rinsed
• 1 15oz can Black beans, drained and rinsed
• 1 15oz can Pinto beans, drained and rinsed
• 1 cup frozen corn
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 red onion, diced
• 1 28 oz can crushed tomatoes (I used fire-roasted)
• 1 cup vegetable broth
• 5 garlic cloves, minced
• 1 heaping tbsp chili powder
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp Ghirardelli cocoa powder (unsweetened)
• 1/2 tsp garlic powder
• 1/4 tsp (or a bit less) cayenne pepper
• A couple splashes of soy sauce
• 1/2 tsp salt
• 1/2 tsp smoked paprika
• 1/2 tsp regular paprika

Directions

1. Chop the garlic, onion, and bell peppers. Saute lightly over medium high heat in 1-2 tsp olive oil. Meanwhile, wash the beans until all of the canning liquid is gone.
2. Once the veggies have sauteed for about 5 minutes, add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat and simmer for 30 min or longer as needed.
3. Once the chili is done cooking, you can top it with anything you like: 1 Tbsp cheese, fat free sour cream or 0% greek yogurt, green onions, or tortilla chips. I served mine with a piece of cornbread (of course)!

Notes

Adapted from KathEats.com and The Picky Eater