Vegetable-Bean Chili

3 steps · 45 min total

1. 01

   Sauté the Vegetables

   In a large pot, warm some oil over medium heat. Add the diced onion, carrots, celery, bell pepper, and minced garlic, cooking until they've softened, about 7 minutes. You'll notice them becoming translucent and fragrant.
2. 02

   Simmer the Chili

   Stir in the chili powder, cayenne pepper, cumin, and oregano, letting them cook for just 30 seconds until they smell toasty.

   Pour in the beans, tomato sauce, canned tomatoes, and vegetable stock, then drop in the bay leaves. Bring it to a simmer, then partially cover and let it cook for about 20 minutes, until the chili has thickened. Finally, stir in the corn and cook for another 5 minutes.

3. 03

   Finish and Serve

   Before serving, fish out the bay leaves. This chili is great served warm, perhaps with some tortillas, salsa, or a dollop of sour cream on top.