Veggie Chili

I love chili. It's such a heartwarming meal, and it's so easy to make. Don't be afraid of the cocoa powder in the recipe - it only enhances the flavor, it's very subtle. This recipe makes A TON of food; we both had it for dinner, and had leftovers for lunch the next day. I also had it for dinner again, and I still froze at least 2 helpings for a future quick frozen meal!

Smoky Black Bean and Corn Vegetarian Chili

Ingredients:1 tbsp canola oil

2 medium onions, chopped (I used part of a leftover red onion and a white one)

1 1/2 tsp dried oregano

1 1/2 tsp ground cumin

2 garlic cloves, chopped

1/4 cup chili powder

2 bay leaves

1 tbsp unsweetened cocoa powder

1 1/2 tsp salt (I omitted this, there's plenty of salt in most chili powders)

1/2 tsp ground cinnamon

1 (28 oz.) can whole tomatoes (I used 1 can diced and 1 can crushed)

2 tbsp tomato paste

2 chipotle peppers in adobo, chopped

2 tsp adobo sauce (from chipotle pepper can)

3 cups low-salt vegetable broth

3 (15 oz. each) can black beans, drained and rinsed

1 bag (16 oz.) frozen corn kernels (no need to defrost)

Sour cream

Fresh cilantro, chopped

Directions:

Heat canola oil in a large, heavy pot set over medium heat. Add onions and sauté until tender and light brown, about 10 minutes. Add cumin and oregano. Stir for 30 seconds, then add garlic cloves. Stir for an additional 30 seconds. Increase heat to medium-high. Add chili powder, bay leaves, cocoa powder, salt, and cinnamon. Chop tomatoes and add to the pot, along with the juices. Mix in tomato paste, chipotle peppers, adobo sauce, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally. Remove and discard bay leaves.

Add black beans and frozen corn kernels to the chili. Simmer for an additional 20 minutes.

Ladle chili into bowl, and serve with sour cream and chopped cilantro.