Veggie Chili

Here’s the recipe for one of my very favorite Autumn meals:

Vegetarian Chili

INGREDIENTS

1 Tablespoon Olive Oil
1 large onion, diced
3/4 cup chopped carrots
5 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
3/4 cup chopped celery
1 Tablespoon Chili powder
1 (28 oz.) can of diced tomatoes, with liquid
1 (19 oz.) can of kidney beans, rinsed and drained
1 Tablespoon ground Cumin
1 1/2 teaspoons dried Oregano
1 1/2 teaspoons dried Basil

DIRECTIONS

1. Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
2. Stir in tomatoes and kidney beans. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.

Enjoy!