Easy Vegetarian Chili

PREP TIME:25 minutes

COOK TIME:35 minutes

TOTAL TIME:1 hour

SERVINGS:6

Ingredients  

1 Tablespoon olive oil

½ medium yellow onion, chopped

1 large red bell pepper, chopped

1 clove of garlic, minced

2 carrots, peeled and grated

2 Tablespoons chilli powder

1 teaspoon red pepper flakes

Sea salt and ground black pepper, to taste

1 28 ounce can canned tomatoes

1 8 ounce can tomato sauce

1 15 ounce can cannellini beans, rinsed and drained

1 15 ounce can red kidney beans, rinsed and drained

1 15 ounce can black beans, rinsed and drained

1 cup frozen sweet corn

1 ½-2 cups low-sodium vegetable stock

1 chilli pepper, halved, seeded and chopped

2 teaspoons dried oregano

2 teaspoons dried basil

½ Tablespoon cocoa powder

2 Tablespoons creamy natural peanut butter

Juice of one fresh lime

toppings: avocado, Greek yogurt or sour cream, shredded cheese, fresh cilantro

In a Dutch oven or large pot, warm oil over medium heat. Add onion, pepper, garlic and grated carrot and sauté until onion becomes soft and translucent. Stir in chilli powder, red pepper flakes, sea salt and black pepper. Cover and cook over low heat for 10 minutes, stirring occasionally.

Add all remaining ingredients except lime juice. Blend well. Cover and let simmer for 20 minutes. Remove from heat,  squeeze lime juice into the pot and stir. Serve immediately.

The chilli can be served over brown rice or quinoa and topped with cheese or greek yogurt for a hearty variation.

Nutrition

Serving: 1/6 of recipe without toppings | Calories: 306kcal | Carbohydrates: 50g | Protein: 14g | Fat: 6g