Easy Vegetarian Chili Recipe
"This recipe is very flexible. Add more or less of any of the vegetables or beans. If you add more veggies you may also want to add more spice. Watch how many chills you add, they heat up considerably as the chili cooks!..."
INGREDIENTS
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2 of the large 28oz cans of whole tomatoes and their juice (use your hands to roughly crush the tomatoes)
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2 can of beans, drained and rinsed (I used kidney and white beans)
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2 cup of frozen corns (you could use fresh but frozen is easy an works great)
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3 stalks of celery, diced
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2 peppers, diced (I used 1 red and 1 yellow pepper)
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2 carrots, diced
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1 large onion, diced
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4 cloves of garlic, finely minced
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2 tablespoons of cumin
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1 teaspoon oregano
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1-3 tablespoons chiili powder (more will be spicier)
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¼-2 teaspoons of chili flakes (the more chili flakes the spicier it will be)
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2 tablespoons oil
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Salt to taste(you'll need quite a lot)
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Optional: ¼ cup prawn stock (you won't taste it specifically but it will add richness to the dish)
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Optional toppings: sour cream, cheddar cheese, cilantro, diced avocados or green onion.
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