Easy Vegetarian Chili Recipe (Vegan Chili!)

theendlessmeal.com

Leslie Hargett

2 tablespoons oil

1 large onion, diced

4 cloves of garlic, finely minced

1 to 3 tablespoons chili powder (more will be spicier)

2 tablespoons of cumin

1 teaspoon oregano

¼ to 2 teaspoons of chili flakes (the more chili flakes the spicier it will be)

2 bell peppers, diced

2 medium carrots, diced

3 celery stalks, diced

2 28-ounce cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)

2 15-ounce cans of beans, drained and rinsed (I like kidney and white beans)

2 cups of frozen corn (you could use fresh but frozen is easy and works great)

Salt, to taste (I like about 2 teaspoons)

Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion.

Directions at theendlessmeal.com

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