Vegetarian Chili

[Guest guest]

Vegetarian Chili

 

Prep: 4 minutes;

Cook: 20 minutes.

 

2 tablespoons olive oil

1 onion, chopped

2 garlic cloves, minced

1 red bell pepper, chopped

1 green bell pepper, chopped

1 (1.7-ounce) package chili seasoning

1 (28-ounce) can diced tomatoes, undrained

1 (15.25-ounce) can yellow corn, rinsed and drained

2 (15-ounce) cans chili beans, undrained

1 (15-ounce) can kidney beans, rinsed and drained

2 teaspoons Worcestershire sauce

2 tablespoons chopped fresh parsley

Toppings: Hot sauce, chopped onions, sour cream, shredded Cheddar cheese

 

1. Heat olive oil in a Dutch oven or soup pot over medium-high heat. Add onion

and next 3 ingredients; sauté 5 minutes or until tender.

 

2. Stir in chili seasoning and next 5 ingredients. Cook 15 minutes or until

heated through. Stir in parsley. Serve with toppings, if desired.

 

Note: This is best made ahead (up to three days) so the flavors can meld; add

parsley just before serving.