Rob’s Almost World-Famous Veggie Chili
Not much makes me happier than having my husband take over some of the weekend cooking. We all love his veggie chili!
Time to cook 45 minutes, makes 6–8 servings
1 onion, diced
5 cloves garlic, minced
1 box vegetable stock
1 yellow pepper, chopped
1 tsp. chili powder
1 tsp. cumin
kosher salt, ground pepper to taste
2 cans chick peas
2 cans diced tomatoes
2 cans pinto beans
2 carrots, peeled and chopped
Optional: Cornbread (I make it using Bob's Red Mill cornmeal, following the recipe on the bag)
Toppings/garnish: Cheese, sour cream, and cilantro
Sauté onion and pepper in a tablespoon of the broth about 5 minutes. Add garlic and sauté a minute more. Add spices and stir until fragrant.
Add the other ingredients. Simmer for 45 minutes, until the flavor comes together.
Serve with cornbread.