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Veggie Chili

October 22, 2016

Chili... always a fridge cleaner upper. Here's our vegetarian version to help you use up all the vegetables lingering around your house. 

Veggie Chili



1 Tbsp. olive oil

1 cup onion, diced

1 bell pepper, diced

2 cans diced tomatoes

1 can sweet corn

1 can black beans

1 can kidney beans

1 Tbsp. chili seasoning

1 avocado, diced

shredded Mexican cheese



1 Tbsp. chili powder

2 tsp. cumin

1 tsp. dried oregano

1 tsp. kosher or sea salt

1 tsp. onion powder

1/4 tsp. garlic powder 


Heat the oil in a large pot. Saute onion and pepper until soft. Add canned goods. Combine seasoning ingredients in a separate small bowl. Add 1 Tbsp. of seasoning to chili and stir well. Simmer for 20 minutes. Serve in soup bowls. Add fresh avocado and a little sprinkle of shredded cheese to the top. Serve with some corn bread, quesadillas or a nice crusty baguette. 




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