The Best Vegetarian Chili Ever

The Best Vegetarian Chili Ever

• 1 T Extra virgin olive oil
• 1 large onion (chopped)
• 2 bay leaves (be sure to remove these when dish is finished cooking)
• 1 T salt
• 2 stalks celery (chopped)
• 2 red bell peppers (chopped)
• 3 cloves garlic (minced)
• 2 t cumin
• 2 t oregano
• 1 T unsweetened cocoa powder
• 1 T chili powder
• 1/8 t cayene pepper
• 3 28 oz cans tomatoes (I use whatever combination of tomatoe sauce, diced tomatoes, whole tomatoes that I have available)
• 2 15 oz kidney beans
• 2 15 oz black beans
• 1 15 oz whole kernel corn

Heat olive oil in large pot over medium heat.  Stir in onions, bay leaves and salt.  Saute until onion is translucent.  Stir in celery, bell peppers, and garlic.  Cover, reduce to low and simmer for five (5) minutes.  Add all spices.  Add tomatoes.  Add beans.  Bring to boil.  Reduce heat to low and simmer for 45 minutes.  Stir in corn and simmer until corn is heated through.

We serve this over jasmine rice.

(Doug made a huge pot of this over the weekend and we are still enjoying it today.  It is so full of yummy veggies and beans that I promise – you won't even miss the meat!!!)

Enjoy!

Alesha