Vegetarian Chili

🧂 Ingredients

• 2 Tbsp olive oil ($0.38)
• 1 onion (diced, $0.99)
• 3 garlic cloves (minced, $0.18)
• 1 green bell pepper (diced small, $0.78)
• 6 oz. tomato paste ($0.86)
• 28 oz. can diced tomatoes (in juices, $1.48)
• 4 oz. can fire roasted green chiles (with juices, $0.88)
• 2 Tbsp molasses ($0.32*)
• 1 cup water ($0.00)
• 15 oz. can dark kidney beans (drained and rinsed, $0.92)
• 15 oz. can black beans (drained and rinsed, $0.92)
• 15 oz. can pinto beans (drained and rinsed, $0.92)
• 15 oz. can whole kernel corn (strained, $0.76)
• 1 Tbsp chili powder ($0.20)
• 2 tsp ground cumin ($0.18)
• ¼ tsp cayenne pepper ($0.04)
• ¼ tsp garlic powder ($0.02)
• ½ tsp onion powder ($0.04)
• ½ tsp black pepper (freshly cracked, $0.04)
• 1 tsp salt ($0.02)

👨‍🍳 Instructions

1. 1

   Dice the onion and bell pepper. Mince the garlic.

2. 2

   Toast chili powder, cumin, cayenne, garlic powder, onion powder, and black pepper in your chili pot over medium-low heat until fragrant, about 2-4 minutes.

3. 3

   Add the olive oil, onion, garlic, bell pepper, and salt to your pot.

4. 4

   Stir together and cook until peppers and onions have softened, about 4-6 minutes.

5. 5

   Add the tomato paste, diced tomatoes with juices, diced green chiles with juices, molasses, and water. Stir and simmer for about 5 minutes.

6. 6

   Add kidney beans, black beans, pinto beans, and strained can of corn. Stir together and simmer the chili for about 20-25 minutes, covered. Your chili is done when all of the vegetables are tender.