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Easy Vegetarian Chili and Cornbread

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 2 bay leaves
  • 1 teaspoon ground cumin
  • 2 tablespoons dried oregano
  • 1 tablespoon salt
  • 2 stalks celery chopped
  • 2 green bell peppers chopped
  • 2 jalapeno peppers chopped
  • 3 cloves garlic chopped
  • 2 4 ounce cans chopped green chile peppers, drained
  • 1 15 ounce can diced tomatoes
  • 1 15 ounce can crushed tomatoes
  • 1 10 oz can tomatoes and chiles
  • 1/4 cup chili powder
  • 1 tablespoon ground black pepper
  • 2 15 ounce cans kidney beans, drained
  • 1 15 ounce can pinto beans, drained
  • 1 15 ounce can spicy black beans
  • 7 ounces 1/2 can white beans, drained
  • 1 cup whole kernel corn

Instructions

  1. Heat oil in a stock pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. Reduce heat to low, cover pot, and simmer 5 minutes.
  2. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, pinto beans, black beans, and white beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.