Vegetarian Chili

I like to make meals with a lot of vegetables and protein that I can easily store in containers in the fridge or freezer. This chili is delicious and I don’t miss the meat in it at all. I pair this chili with a piece of cornbread, sugar snap peas, and unsweetened applesauce.

Servings: 5
Prep/Total Time: 20 minutes

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 large green bell pepper, finely chopped
• 1 large jalapeno pepper
• 4 cups canned pinto beans, drained and rinsed
• One 28-ounce can crushed tomatoes
• 1.5 cups canned no-sodium corn kernels
• One 4-ounce can mild chopped green chiles
• 1 teaspoon dried oregano
• 2 teaspoon chili powder
• 1 tsp ground black pepper
• 1 teaspoon ground cumin

Directions:

1. Heat the oil in a large soup pot. Add the onion and garlic and sauté over medium heat until the onion is golden brown.
2. Add the remaining ingredients. Simmer gently, covered, for 30 minutes, stirring occasionally.
3. Let cool and pour into your 5 containers for the week. Keep 3 in the fridge and the last 2 in the freezer to stay fresh.