Vegetarian Chili
2 Tbsp. olive oil
1 onion, diced
4 cloves garlic, minced
1 Tbsp. cumin
1 tsp. oregano
1 1/2 Tbsp. chili powder
1 tsp. red pepper flakes
1 tsp. salt
1 red pepper, diced
1 green pepper, diced
2 carrots, diced
3 stalks of celery, diced
2 (28 oz.) cans diced tomatoes, undrained
2 (15 oz.) cans kidney beans, drained and rinsed
2 cups frozen corn
Cheddar cheese, sour cream, green onion or crackers for serving

Heat oil in a large pot over medium-high heat. Add onion and sauté for about 3 minutes. Add garlic and sauté 1 minute more. Add cumin, oregano, chili powder, red pepper flakes and salt. Stir to combine.

Add peppers, carrots and celery and cook for about 5 minutes, or until they start to soften. Add tomatoes and bring to a simmer. Reduce heat to medium-low. Continue to cook for 20 minutes, stirring occasionally. Add beans and corn. Cook for 5 minutes or until corn and beans have heated through. Top with cheese, sour cream and green onions. Serve with crackers.

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