Meatless doesn't mean it can't be a hearty meal. This vegetarian chili is loaded with two kinds of beans, corn, tomatoes, bell pepper, onion, and garlic. Up the spice level to your liking with more chili powder.
1 tablespoon cooking oil
1 medium bell pepper, seeded and chopped
1 medium onion, chopped
2 cloves garlic, minced
1 can (15 ounce size) pinto beans, rinsed & drained
1 can (15 ounce size) kidney beans, rinsed & drained
1 can (15 ounce size) whole kernel corn, drained
2 cans (15 ounce size) Italian style stewed tomatoes, undrained
2 1/2 cups water
1 tablespoon chili powder, more as needed
Heat the oil in a Dutch oven over medium heat. Add the bell pepper, onion, and garlic and cook, stirring, until the onion and pepper are soft.
Stir in the pinto beans, kidney beans, corn, tomatoes, water, and chili powder. Mix well.
Bring the chili to a boil. Reduce the heat to a low simmer and let cook, covered, for 25-30 minutes. Stir the chili occasionally. You can add more water if you would like a soupier chili.
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