Vegetarian Chili (1 cup serving; 300g)

It makes a large 7-cups and freezes well. My family favorite in the winter.

1-1/4 cups vegetable stock
3/4 cup chopped carrots
1 cup chopped onions
1 cup chopped green bell pepper
1 cup chopped red bell pepper
1 cup chopped celery
1 tblsp minced garlic
1 tsp dried oregano
1 tsp dried thyme (optional)
1/2 tsp ground coriander
1 tsp ground cumin
1-1/2 tsp chili powder
1-2 oz minced canned jalapeno peppers
2 cups chopped tomatoes
3 cups cooked pinto beans (or 9-bean mix)
1 cup fresh or frozen corn kernels
1 tsp salt
1/8 tsp freshly ground pepper
1/2 cup chopped fresh cilantro

You can always chop veggies a day ahead & bag them up to make it quicker to cook the following day.

-- MAKES SEVEN 1-CUP (300g) SERVINGS.

-- Place 2 tbls of the vegetable stock into a large nonstick pan and "sweat" the carrots, onions, green and red bell peppers, and celery for 4 to 5 minutes.
-- Add the garlic, oregano, thyme, coriander, cumin, chili powder, jalapenos, tomatoes, beans, cilantro and remaining vegetable stock.
-- Bring to a boil, reduce the heat, and simmer for 20 minutes. Add a little extra vegetable or bean liquid if a "saucier" chili is desired. Add the corn kernels and simmer for 7 minutes.

-- TIME-SAVER:
-- Dump all ingredients in a crock pot to cook
-- Used canned chopped tomatoes, etc.

-- SERVE HOT. Try it with steamed corn tortillas and brown rice. Or serve it with a green salad for a complete dinner. Mango is also a great compliment.

-- I often substitute a multiple bean mix for the pinto beans-- it is very colorful, like confetti!