Vegetarian Chili
  • 4TBS Olive oil
  • 1 Med Sweet onion
  • Salt to taste
  • ¾ Cup Chopped carrots
  • 2-3 Cloves Garlic (diced)
  • 1 small Jalapeño Pepper (diced)
  • 1 TBS Chili powder (to taste)
  • ½ tsp Crushed red pepper (to taste)
  • Dash Cayenne pepper
  • 1 Large Can Canned Diced Tomato
  • ½ Can Water
  • 2 TBS BBQ Sauce
  • 1 Large can Black Beans – Rinsed and Drained
  • 1 small can Pink Beans - Rinsed and Drained
  • ½ - ¾ Cup Frozen Corn
  • 1 Medium Red or Green Bell Pepper Chopped
  • ¼ Cup Chopped Cilantro
  • Juice of 1 Lime
  1. Heat the olive oil over med-high heat in a large pot. Add chopped onion and salt to taste. Add carrots. Allow onions to become translucent and carrots to be slightly cooked. Add garlic and jalapeno. Stir and let cook 2-3 mins. Add chili powder, crushed red pepper and cayenne. Stir and add canned tomatoes with juice. Let cook 10 mins. (taste to adjust seasoning) and add water. Add beans and stir. Cover and let simmer for approximately 15 mins. Add corn and bell pepper. Simmer on Medium for another 15-20 mins. Turn off heat. Add cilantro and lime. Stir and Serve with avocado or cheese on top. Or let cool and freeze.