Vegetarian Chili

I recently learned from our chili cookoff champion friend that real chili, the kind that you can win the main event for at those contests, just has the meat and sauce. That sounds pretty boring to me! I like veggies, beans, and all sorts of other things in my chili. If you are a chili purist, this recipe will definitely not pass your test, but for everyone else, try this soon! This is another meal that I made on a Sunday and ate for lunch all week. This filled me up far past the end of the school day. If I were making it for dinner, it would be perfect with some cornbread on the side!

"The Best Vegetarian Chili in the world" (as named by the recipe author!)

adapted from All Recipes

makes 6 (1 1/2 cup) servings

1 1/2 tsp olive oil
1/4 medium onion, chopped
 1 bay leaf
1/2 tsp ground cumin
1 tbsp dried oregano
1 green bell pepper, chopped
1 jalapeno pepper, minced
2 cloves garlic, minced
4 oz can chopped green chile peppers, drained
34 oz crushed tomatoes
2 tbsp chili powder
1/2 cup frozen corn
15 oz garbanzo beans, drained and rinsed
15 oz black beans, drained and rinsed
~1/2-1 cup stock or water
salt and pepper to taste

Heat oil in large pot over medium heat. Add onion to pan and saute for one minute. Add seasonings (except for chili powder) and saute until onion is tender. Add veggies and green chiles and cook until heated through, about three minutes. Add tomatoes to pot and simmer five minutes. Add chili powder, beans, and corn. Bring to boil, then reduce heat to low and simmer uncovered for 45 minutes. Add stock or water as necessary. Taste and adjust seasonings with salt and pepper.