Southwestern Meatless Chili

If you’re looking for a hearty and satisfying meal that doesn’t require any meat, you might want to try this southwestern meatless chili recipe. It’s packed with beans, corn, tomatoes, and spices that give it a rich and flavorful taste. You can easily make it in a slow cooker or on the stovetop, and enjoy it with your favorite toppings like cheese, sour cream, cilantro, or avocado. Here’s how to make this delicious dish:

Ingredients:

• 1 tablespoon of oil
• 1 onion, chopped
• 4 cloves of garlic, minced
• 2 teaspoons of chili powder
• 1 teaspoon of cumin
• 1 teaspoon of oregano
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 2 cans (15 oz each) of black beans, drained and rinsed
• 1 can (15 oz) of kidney beans, drained and rinsed
• 1 can (15 oz) of corn, drained
• 1 can (28 oz) of diced tomatoes, with juice
• 1 cup of vegetable broth
• 1/4 cup of chopped cilantro

Directions:

• Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook until soft, about 10 minutes, stirring occasionally.
• Add chili powder, cumin, oregano, salt, and pepper and cook for another minute, stirring well.
• Transfer the onion mixture to a slow cooker or a large pot. Add beans, corn, tomatoes, and broth and stir to combine.
• If using a slow cooker, cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. If using a pot, bring to a boil then reduce heat and simmer for about 30 minutes, stirring occasionally.
• Stir in cilantro before serving. Enjoy with your favorite toppings.