Vegetarian Chili with Beans and Corn

Ingredients

• 1 tbsp olive oil
• 1/2 cup onion, diced
• 2 cloves garlic, minced
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp black pepper
• 14.5 oz canned diced tomatoes
• 15 oz canned kidney beans, drained and rinsed
• 15 oz canned black beans, drained and rinsed
• 1 cup canned corn kernels, drained
• 3/4 cup vegetable broth
• 1/4 cup shredded cheddar cheese(optional)
• 2 tbsp fresh cilantro, chopped(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the onion and mince the garlic. Drain and rinse the beans. Drain the corn. Chop cilantro if using.

2. 2

   Cook (30 minutes): In a pot, heat olive oil over medium heat. Sauté onion for 3–4 minutes until softened, then add garlic and cook for 30 seconds.

3. 3

   Add chili powder, cumin, oregano, salt, and pepper; stir for 30 seconds to bloom the spices.

4. 4

   Stir in diced tomatoes, kidney beans, black beans, corn, and vegetable broth. Bring to a simmer.

5. 5

   Simmer for 20–25 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning.

6. 6

   Serve topped with cheddar cheese and cilantro (optional).