Vegetable Chili

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I'm not really a big fan of chili, but I'm a huge fan of nachos. Turns out, chili is a damn good nacho topping. I went vegetarian because I was feeling like it, but go ahead and add some meat if that's what floats your boat.

AND THEN, you can use it to top your nachos or you can put it in a bowl and dip your chips. Or eat it like it's regular chili. 


Or you can skip all of that and dip your corn chips in to the pot it's cooking in and burn your tongue because it simmers for ages and takes longer than 5 minutes to cool down.

Vegetarian Chili

What You Need
1 Tbsp olive oil
1/2 onion, chopped
1 tsp cumin
2 Tbsp oregano
1 Tbsp salt
2 stalks celery, chopped
2 jalapeno peppers, seeded and chopped
3 cloves garlic, chopped
2 cans green chili peppers
2 cans whole tomatoes, with liquid
1 can diced tomatoes
1/4 cup chili powder
1 Tbsp pepper
1 can kidney beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can black beans, drained and rinsed
1 can corn kernels, drained

What You Do
1. Heat olive oil in a large pot over medium-high heat
2. Add the onion and saute until tender, 3-4 minutes
3. Add the cumin, oregano, salt, celery, jalapenos, garlic and green chili peppers and cook for about 5 minutes
4. Add the cans of tomatoes, beans, chili powder and pepper and bring to a boil. Reduce heat and let simmer, covered, for 45 minutes
5. Add the corn, continue to simmer for 5-10 minutes before serving