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.