Vegetarian Chili

Ingredients

• Cilantro - 1/4 cup, chopped (for garnish)
• Salt and pepper - To taste
• Vegetable broth - 2 cups
• Corn - 1 cup, frozen or canned
• Black beans - 1 can (15 ounces), drained and rinsed
• Kidney beans - 2 cans (15 ounces each), drained and rinsed
• Crushed tomatoes - 1 can (28 ounces)
• Cayenne pepper - 1/2 teaspoon
• Paprika - 1 tablespoon
• Cumin - 1 tablespoon
• Chili powder - 2 tablespoons
• Garlic - 3 cloves, minced
• Carrot - 2, diced
• Bell pepper - 1, diced
• Onion - 1, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion, bell pepper, carrot, and garlic. Cook until the vegetables are tender, about 5 minutes.
3. Add the chili powder, cumin, paprika, and cayenne pepper. Stir to coat the vegetables in the spices.
4. Add the crushed tomatoes, kidney beans, black beans, corn, and vegetable broth. Season with salt and pepper.
5. Bring the chili to a boil, then reduce the heat and simmer for 30 minutes, stirring occasionally.
6. Taste and adjust the seasoning if needed.
7. Serve the vegetarian chili hot, garnished with chopped cilantro.
8. Enjoy!