Vegetarian Chili

In a saucepan, sauté the onion and garlic in oil over medium heat for 5 minutes or until the onions are soft.

Add the tomato sauce, kidney beans and/or chickpeas, corn, vegetables, chili powder, oregano, cumin, and basil and stir. Bring the mixture to a boil and reduce the heat. Cover and simmer for 5 minutes or until the vegetables are tender.

Stir in the cilantro (if using) and heat through.

Makes 6 servings

My daughter and I have refined this recipe over the years from one that had “veggie ground round” to a true vegetarian chili. Try it – it is such an easy and delicious “meal in a bowl”. Use whatever veggies you have in your fridge.

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