Perfect for the Meatless Monday menu or any day of the week. It’s easy and cooks in about 40 minutes. No one will miss the beef, I promise! You can even swap out the black beans for pinto beans. Mix it up however you choose. In a large Dutch oven over medium-high, heat the olive oil, add onion and saute for 5 to 6 minutes or until tender. Add garlic and saute another 1 to 2 minutes. Stir in diced tomatoes, drained and undrained beans, and 2 cups of vegetable stock. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, for 30 minutes, stirring occasionally. If you would like to bulk it up a little more add some frozen corn and bell pepper. Season to taste with salt and black pepper. It’s so quick and easy that I forgot to take prep photos. Please forgive me. I don’t think you will need them to prepare this recipe anyway. The vegetarian in your life with love this veggie chili for warming comfort food!
Shredded cheddar cheeseAvocado (sliced or diced)Sour creamCrumbled tortilla chipsFresh cilantroDiced jalapenos
