This vegetarian chili is easy to make and will warm you up on a cold day! It freezes well too, so double the batch and save some for later!
1carrotpeeled and chopped
1jalapenodiced, seeds removed
315 oz. cans diced tomatoes
215 oz. cans red kidney beans, rinsed and drained
215 oz. cans black beans, rinsed and drained
Salt and pepperto taste
1. In a large pot, heat olive oil over medium heat. Add onion and cook until tender, about 5 minutes. Add garlic and cook until light brown, about 2-3 minutes. Add carrot, celery, peppers, and jalapeno. Cook for five minutes, or until vegetables are soft.
2. Stir in diced tomatoes, beans, and water. Season chili with cumin, chili powder, salt, and pepper. Stir and let chili simmer for 30 minutes. Stir chili frequently so it doesn't stick to the bottom of the pan. Serve hot.
*Note-serve with chips or cornbread, if desired. This chili also freezes beautifully.