Fall is here and it is perfect time for a bowl of chili. This veggie version is our favorite. You can always add some ground beef or turkey to it to make it even more filling. It keeps well for 2-3 days and tastes even better the second day.
1 yellow onion chopped
2 cloves of garlic, minced
2 large or 3 small carrots chopped
1 cup of frozen yellow corn
1 can of black beans
1 large can of plum tomatoes
1 can of garbanzo beans
1 tbs of cumin
1 tbs of paprika
(Note: you can add some fresh chilies to make it more spicy; if you are adding minced meat, do so after onion and garlic have started to brown gently)
Heat some olive oil in a deeper pan and add chopped onion, garlic and carrots and saute until they soften and gently brown, about 5-6 minutes. Add two kinds of beans, spices and stir well so all the flavors blend. Add corn and tomatoes, and let stew for an hour or even more on low heat, stirring frequently, so it doesn’t burn. I add half a cup of water (or both) mi- way to loosen up the sauce when it starts to thicken too much.
I like to make a batch on Sunday afternoon and eat it over some cooked brown rice for lunch at work for few days. Enjoy!