Vegetarian Chilli

I adapted this recipe two years ago by omitting the ground beef and substituting with another can of beans. I have made many different chilies but this one hits the spot every time! A very easy recipe to double with increasingly better flavor the following day - so definitely reheat for lunch and always serve with crusty bread or tortilla chips!

• 1 onion, diced
• 1 sweet red pepper, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 1 (28 oz) can diced tomatoes
• 1 (19 oz) can black beans, drained and rinsed
• 1 (19 oz) can kidney beans, drained and rinsed
• 1/2 cup frozen corn kernels
• 2 tbsp tomato paste
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh squeezed lime juice
• 1/2 cup shredded Cheddar cheese

1. In a Dutch oven, saute onion, peppers, carrots, celery. garlic and spices over medium-high heat until onions turn translucent. 
2. Stir in tomatoes; bring to boil. Reduce heat and simmer for 20 minutes.
3. Stir in beans, corn and tomato paste; simmer until bubbling, about 5 minutes.
4. Sir in coriander and lime juice.
5. Sprinkle with cheese and top with sour cream.

Note: You can add hot sauce or red pepper flakes if you want to add heat to your chili.