Veggie Chili

This recipe is quick, flavorful, and especially good on a winter evening! Chili is great because it’s all veggies and beans–like a whole meal in one bowl. The meatless ground burger adds good texture, but isn’t necessary. You can even replace it with frozen corn. For a thicker chili, use crushed tomatoes; for a stewier one, use diced.

1 tbsp Vegetable Oil
1 med. White Onion
1 Green Pepper
1 Red Pepper
4 cloves Garlic
1/4 cup mild Chili Powder
1 28 oz. can Crushed or Diced Tomatoes
1 15 oz. can Pinto or Black Beans (or combo)
1 tsp. dried Oregano
1 tsp. Salt
10 oz. Boca Ground Burger (optional)

Heat vegetable oil in a large pot on medium heat.
Dice onion and peppers and add to hot oil, stirring often, about two minutes.
Add garlic, stir and cook one minute.
Add chili powder, stir and cook one minute.
Add tomatoes, beans, oregano, and salt, and stir well to combine.

Bring chili to a boil. Reduce heat to low and simmer, partially covered, for 20 minutes, stirring occasionally. Add ground burger, stir, and cook for another 10 minutes.

Serve with cheese (or my favorite, Cheez-Its). Makes about 6 servings.