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.
