Quick & Easy Veggie Chili Recipe

I heard somewhere that Fall has officially begun  -_-

In Nashville its still fifty eleven hundred degrees outside and we’re dealing with a moderate drought.  So while I have the a/c blasting I can pretend it feels like fall and make one of my favorite dishes…chili!  

The grocery store and I have a love/hate relationship.  I love food but hate grocery shopping.  LOL

Year before last I was vegan for the entire year! I noticed how much better I felt and even lost some weight!  One of the hardest things in the beginning was trying to figure out how to get what I needed without going to a specialty grocery store.  

Chili is one of my favorite comfort foods and its super easy to make.  I typically have most of the ingredients in my pantry and just need fresh vegetables.  

Ingredients: 

• 1/2 medium yellow onion, chopped
• 1/2 large green bell pepper, chopped
• 3 cloves garlic, finely chopped
• 2 cups low-sodium vegetable broth, divided
• 2 teaspoons chili powder
• 2 (15-ounce) cans added kidney beans, rinsed and drained
• 1 (15-ounce) can added diced tomatoes
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped fresh cilantro (optional)
• Sliced fresh jalapeño peppers (optional)

Directions:  

Heat a large saucepot over medium-high heat until hot. Add onion, bell pepper and garlic and cook, stirring frequently, about 3 minutes or until beginning to brown and stick to the pan. Stir in 1/2 cup broth and cook 3 to 4 minutes longer or until vegetables are tender and most liquid has evaporated. Stir in chili powder and cook 1 minute, stirring constantly. Add remaining broth, beans and tomatoes and bring to a boil. Reduce heat to medium-low and simmer, partially covered, about 30 minutes or until vegetables and beans are tender and sauce is thickened. Stir in black pepper. Serve with cilantro and jalapeños, if using.

What’s one of your favorite fall recipes to make?