Hearty and delicious, this Quick Vegetarian Chili is a perfect bowl to accompany Monday Night Football or a Saturday night movie. A relaxing evening at home should involve a no-fuss meal that is easy to whip up. Top the chili with your favorite toppers (cheese is mine!)- best served with big wedges of cornbread on the side.
What (your ingredients):
1 tablespoon olive oil or avocado oil
1 yellow onion, finely diced
Pinch of salt
1 tablespoon chili powder
1 teaspoon paprika
1 orange pepper, diced
1 yellow pepper, diced
2 12-oz. cans diced tomatoes
2 15-oz. cans black beans, drained and rinsed
1 15-oz. can pinto beans, drained and rinsed
2 15-oz. cans hominy, drained and rinsed
4 cups vegetable stock
How (your directions):
In a large Dutch oven, heat oil over medium heat. Add onion and salt and sauté until translucent, about 4 minutes. The add diced orange and yellow peppers and sauté for 2 minutes.
Add chili powder and paprika and sauté for 1 minute.
Add diced tomatoes, black beans, pinto beans, hominy, and vegetable stock.
Bring to a boil, then lower heat to low, cover, and simmer 20 minutes.
Serve hot with a sprinkle of cheese, diced avocado, and/or tortilla chips.
Why (the science): A cup of bell peppers, of any color, provides 290% of your daily needs for vitamin C-Fight cold season off with a cup of warm chili!