Vegetarian Chili
It is not much to look at, but if you own a can opener you can make this.
Vegetarian Chili
1 15 oz can black beans
1 15 oz can pinto beans
1 15 oz can kidney beans
1 28 oz can diced tomatoes
1 11 oz can sweet corn
1 jalapeño, minced
1 bell pepper (any color), diced
3 cloves garlic, minced
1 large onion, chopped
2 celery stalks, chopped
2 carrots, chopped
8-10 Cremini mushrooms, quartered
1 T chili powder
1/2 T cumin
1/2 T smoked paprika
1 tsp fresh ground pepper
1 tsp salt
1 T dark brown sugar
1 T dried oregano
One quart vegetable stock
In a large, heavy pot over medium heat, cook onions, bell pepper, carrots and celery in olive oil until onions are translucent. Add mushrooms about halfway through. Add garlic and jalapeño and cook for one minute. Add spices and stir to blend. Add beans and tomatoes and stir. Add stock and stir. Bring to a boil, then reduce heat to low and cook, stirring occasionally, until thick (about 1.5 hours). Garnish with grated cheddar cheese, sour cream, chopped scallions, or all of the above.