Vegetarian Bean Chili Recipe

Being stuck at home and social distancing calls for comfort foods. Nothing says comfort more than a bowl of warm chili, topped with shredded cheese and tortilla chips. At first I tried this recipe when experimenting past the usual weekday dinners. I was looking for something easy to make, nutritious and tasty. Since then, it has become my favorite chili recipe. It's a staple in my kitchen as I make it more often now. The best part is that it is meatless, which helps with my efforts to cut back on meat. You can use canned beans for a quick fix, but I prefer cooking the raw beans first and using them in the chili. Check out the recipe below! Feel free to make it your own.

  Meatless Bean Chili 16 oz Red Kidney Beans (drained) 16 oz Black Beans drained 1 cup Organic Vegetable Broth 1 cup frozen Organic Corn 3 cloves minced Organic Garlic about 1 Tbs 1/2 Organic Sweet Onion (chopped) 1 Organic Red Bell Pepper (chopped) 3–4 Tbs Chili Powder, start with 3 and add more if you want it spicier 1 tsp Red Cayenne Pepper 1 tsp Dried Oregano 1 tsp Brown Sugar 1/4 tsp Sea Salt, add more to taste if needed 1/2 tsp Black Pepper, add more to taste if needed Mix it all in to your pressure cooker or slow cooker and in 30 minutes you will have a tasty pot of comfort. I like to top mine with crushed tortilla chips and shredded cheese.

Enjoy!