Chili - Vegetarian

Tired of Turkey ... had Cod with an Asian inspired sauce and a simple fried rice last night, home made mac and cheese the night before - but still, the turkey stares at me when I open the fridge. Decided to go easy (mostly opening cans - but its really good) and meatless tonight. This Chili is very hearty, I didn't even mention to my daughter that it was meatless - served it with grated colby cheese, chopped green onion, sliced black olives and sour cream.

Vegetarian Chili

• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 2 carrots, diced
• 2 Tbs canola oil
• 2 tbs chili powder
• 1 tsp ground cumin
• 2 Tbs tomato paste
• 1 can (14.5 oz) fire roasted tomatoes
• 1 can (14.5 oz) petit diced tomatoes
• 1 can (16 or 19 oz) red kidney beans, drained
• 1 can (15 oz) pink pinto beans, drained
• salt
• pepper

In a heavy dutch oven or deep cast iron skillet heat oil. Add onion, carrots and bell pepper and saute for 5 mins, stirring until onion is softened. Add garlic, add chili powder and cumin, stir to combine. Add tomatoes and tomato paste. Stir and simmer for 10 mins. Add beans, salt and pepper. Heat through. Let simmer for 20 mins - 2 hours, stirring occasionally. Serve with cheese, sour cream, green onion, olives and avocado if desired.