Vegetarian Chili

Ingredients:

1 can of kidney beans

1 can of pinto beans

1 can of black beans

1 onion

1 green pepper

1 red pepper 

1 poblano pepper

4 garlic cloves

3 cans of diced tomatoes

chilli powder

ground black pepper

1 small bag of frozen corn

garlic powder

garlic salt

shredded cheddar cheese

fresh parsley

matchstick carrots

plain greek yogurt

olive oil

In a large pot, pour enough olive oil to cover the bottom of the pan. Once the olive oil is hot, mince your onion, and season to taste with garlic salt, chili powder, garlic powder, and ground black pepper. Once the onions are tender, mince your poblano, green/red pepper, and garlic. Add them to the pot. Once veggies are cooked (but still have come crunch), add your 3 cans of diced tomatoes, then stir. Next, add your beans (kidney, pinto, black), stir. Bring the chili to a boil. While the chili is coming to a boil, heat your frozen corn (in a separate pan or in microwave). Once they are cooked, add the corn to the chili. Once the chili begins to boil, add your matchstick carrots (these are really thinly sliced carrot sticks. You can definitely purchase regular carrots and cut them up yourself...but why work harder?!). Season your chili to taste and reduce to a simmer, stirring occasionally. When serving, top with shredded cheddar cheese, a drop of plain greek yogurt, and fresh parsley.

-Lets eAt!