Vegetarian Chili

You’ll Need

½ tablespoon canola oil

1 garlic clove, minced

1 medium onion, diced

2 carrots, diced

½ green bell pepper, chopped

1 15-ounce can kidney beans

1 15-ounce can black beans

2 tomatoes, diced

2 cups tomato juice

2 tablespoons tomato paste

1 tablespoon cumin

2 tablespoons chili powder

Salt and pepper to taste

1 cup cooked corn kernels

Directions

1 In saucepan, sauté garlic in oil on medium heat until slightly brown.

2 Add onions, carrots, and peppers and cook until tender.

3 Stir in kidney beans and black beans, diced tomatoes, tomato juice, and tomato paste. Bring mixture to a boil on medium-high heat, and then reduce heat.

4 Add spices and simmer on low heat for 15 minutes.

5 Add corn and simmer 5 more minutes. Serve with slices of crusty bread.

From: Brenda