THe bEST Vegetarian Chili

This vegetarian chili is filled with healthy veggies and two varieties of beans and it's sure to warm you on a cool day. 

Ingredients
2 Tablespoons Avocado Oil
1 onion chopped fine
1 red pepper chopped fine
7 cloves of garlic minced
3 tablespoons of Chili Powder
1 tablespoon of Cumin
¼ teaspoon cayenne pepper
1 ½ cups of water
½ cup of light beer
2 - 16oz cans of diced tomatoes
1 teaspoon of oregano
1 tablespoon of brown sugar
1 can of Kidney beans (rinsed and drained)
1 can of chickpeas or black beans (rinsed and drained)
1 cup of frozen corn
1 ½ teaspoons of salt
½ cup of cilantro
Juice from one lime

Directions:

1. Heat 2 tablespoons of oil In a large soup pot over medium heat
2. Add the onion and cook for 2 minutes
3. Add the red pepper and cook until both are soft
4. Add the garlic and cook for 1 minute 
5. Add the 3T of Chili powder, 1T of Cumin and ¼ t of cayenne pepper and stir together until fragrant.
6. Add 1 ½  cups of water along with the ½ cup of beer and bring to a simmer. Simmer for 5 minutes to thicken
7. Add 2 cans of diced tomatoes, 1 t of oregano and 1T of brown sugar to the pot and simmer for about 20 minutes. 
8. Add the beans & chickpeas, corn, salt, cilantro, and lime juice.  Adjust seasonings as needed. I sometimes add a bit more beer. 
9. Cook until the corn is heated through. Serve with sharp cheddar cheese, whole wheat noodles and diced green onion! 

Recipe adapted from http://www.thecurvycarrot.com/

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