Vegi Chili w/Meat

thekitchn.com

SamiJ

2 tablespoons olive oil

1 large yellow onion, diced

2 large bell peppers, diced

2 medium carrots, diced

2 stalks celery, diced

4 cloves garlic, minced

2 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons dried oregano

2 teaspoons kosher salt, plus more to taste

½ teaspoon freshly ground black pepper

¼ teaspoon cayenne pepper

1 (28-ounce) can diced tomatoes, preferably fire-roasted (do not drain)

2 (4-ounce) cans roasted green chiles, undrained

3 (15- to 15.5-ounce) cans beans, such as pinto, black, kidney, cannellini, or garbanzo, drained and rinsed

1 to 2 cups low-sodium vegetable broth, divided

1 (15-ounce) can whole kernel corn, drained

Serving suggestions: sliced avocado, lime wedges, shredded cheddar cheese, toasted pumpkin seeds, cilantro leaves and tender stems, pickled red onion, sliced jalapeño, sliced radishes

subheading: EQUIPMENT:

Large pot

Fine-mesh sieve or strainer

Directions at thekitchn.com

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