Summer Vegetarian Chili

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (4-ounce) can chopped green chilies
• 1 cup frozen corn
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper, to taste

Directions

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the onion and bell pepper and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Add the garlic, cumin, chili powder, and smoked paprika and cook, stirring, for 30 seconds.
4. Add the black beans, pinto beans, diced tomatoes, green chilies, corn, and cilantro and stir to combine.
5. Bring the mixture to a boil, then reduce the heat and simmer until the chili is heated through and the vegetables are tender, about 15 minutes.
6. Season with salt and pepper, to taste.
7. Serve with your favorite toppings, such as sour cream, shredded cheese, and chopped fresh cilantro.

Interesting Facts

• Chili is an American dish that originated in Texas in the 19th century.
• Chili is a great way to use up leftovers, as you can add any combination of vegetables, beans, and spices.
• Chili is a great source of protein, fiber, and vitamins and minerals.