Chili is the perfect meal on a cold day. It comes together quickly, tastes great, and warms you up from head to toe. 

 

You can serve it with cornbread or crusty sourdough bread for a little extra yumminess. 

 

Yield 6 servings

 

2 Tbsp olive oil

1 yellow onion, chopped

1 green bell pepper, chopped

1 yellow bell pepper chopped

2 carrots, chopped

1 cup of corn

4 cloves garlic, minced

2 Tbsp chili powder 

2 tsp cumin

1½ tsp smoked paprika

1 tsp dried oregano

2 cans tomatoes, diced

1 can black beans, drained and rinsed

1 can pinto beans, drained and rinsed

1 can kidney beans, drained and rinsed

2 cups vegetable broth

1 bay leaf

1 Tbsp sherry vinegar or red wine vinegar

Salt and pepper 

Cilantro, chopped for garnish

Non-dairy sour cream, for garnish

 

Heat the olive oil in a stockpot on medium heat. Add the onion, bell peppers, carrots, corn, garlic, chili powder, cumin, paprika, oregano, and sauté until the vegetables have softened. 

 

Next, add the tomatoes, beans, broth, bay leaf, vinegar, and reduce heat to low. Simmer for at least 30 minutes. 

 

Ladle into bowls and garnish with sour cream and cilantro.

 

Just Salt It, and enjoy!