Spicy Vegetarian Chili

1. 1

   Heat oil in a large (4-qt or larger) pot.

2. 2

   Add onions and cook over medium heat, stirring occasionally, until translucent.

3. 3

   Add bell pepper and jalapeno or serrano, and cook for about a minute.

4. 4

   Add celery, carrots, and zucchini, cover and cook for a few more minutes until they start to soften.

5. 5

   Add the diced tomatoes, tomato sauce, corn, and pinto beans.

6. 6

   Reserve 1/4 cup of the black beans and add the rest to the pot.

7. 7

   Add 1 1/2 cups of water.

8. 8

   Stir in the chili powder, garlic powder, cumin, and salt.

9. 9

   Let the contents of the pot come to a boil.

10. 10

    Meanwhile, combine the 1/4 cup reserved black beans and 1/2 cup water, and blend using a stick blender or food processor.

11. 11

    Add this bean-water mixture to the pot.

12. 12

    Once the chili is brought to a boil, turn down the heat and simmer for 10-15 minutes.

13. 13

    Turn off the heat and stir in the lime juice and cilantro.

14. 14

    Serve hot with your choice of accompaniments.

15. 15

    Note: If it gets too thick, you can thin the chili by adding a couple tablespoons of water at a time until it is to your liking.

16. 16

    Serving suggestion: We had this with a tablespoon each of fat-free sour cream and guacamole mixed into in each bowl, and baked tortilla chips on the side.

No additional tips available.