This cold weather has me craving all the VEGETARIAN CHILI ✨ This chili is such a great recipe because it makes a big batch for meal prep during the week and is so easy to make 🙌 The most time consuming part is chopping veggies! It basically just req
- chop the vegetables first
- in a large pot over low-medium heat, add olive oil and onions and cook for about 3 minutes until translucent
- add the carrots, celery, red bell pepper and minced garlic and cook for 5-7 minutes
- add your spices and stir well
- add the can of tomatoes and the juices, rinsed black and kidney beans, and the vegetable stock/water
- bring everything to a boil and then let simmer for 30-40 minutes, stir in the corn 5 minutes prior to serving
- serve it with rice, cornbread or as is and top with jalapeños and sour cream
