Vegetarian Chili

This is a spicy, gluten-free stew enriched with plant-based protein.

Ingredients:

2 tablespoons extra virgin olive oil
1 small onion, chopped
1 red bell pepper, pitted and diced
2 cloves of garlic, chopped
1 teaspoon ground chili pepper (optional)
1 teaspoon ground cumin (optional)
1 can of canned tomatoes
1 can of red beans (put in a colander and rinse under running water)
1 can of pinto beans (put in a colander and rinse under running water)
1 cup water or vegetable broth
1 cup corn, frozen
½ teaspoon sea salt (to taste)
Freshly ground black pepper
1 tablespoon fresh lime juice (and slices for serving)

Topping options:

Avocado, cut into slices
Greek yogurt or sour cream
Jalapenos (Chalapos peppers), sliced
Fresh coriander

Directions:

1. Heat the oil in a large saucepan over medium heat. Add the onion, a pinch of salt, ground pepper and mix. Cook until the onion is translucent (5 minutes), then add the red pepper. Cook, stirring, until tender (5-8 minutes).
2. Add the garlic, ground chilli and cumin (if using). Stir for 30 seconds until fragrant.
3. Add tomatoes, beans, water, corn, salt and ground pepper. Cover, reduce heat and simmer for 25 minutes, stirring occasionally (until stew thickens).
4. Stir in the lime juice and additionally season with salt and spices (if missing. Serve with the accessories of your choice. Delicious!

Yield: 4 servings
Recipe: loveandlemons.com