You’ve got to try this; vegetarian or not! Looking for a healthy and hearty meal? During the summer or winter this is a great recipe that I was introduced to about a year ago. It makes great leftovers a nd you can’t even tell that there it isn’t made with meat.

I recommend that you top it with cheese and use it to smoother fries. Also great topped with sour cream!

Vegetarian Chili

1 tablespoon vegetable oil

1 large onion, chopped (1 cup)

1 medium green bell pepper, chopped (1 cup)

4 cloves of garlic, finely chopped

2 fresh jalapeno or Serrano chilies, seeded, finely chopped

2 cans (15 oz each) black beans, drained, rinsed

2 cans (15 oz each) garbanzo beans, drained, rinsed

2 cans (14.5oz each) Muir Glen organic fire roasted or plain diced tomatoes, undrained

1 ½ cup water

2 tablespoons chili powder

2 tablespoons ground cumin

½ teaspoon coarse (kosher or sea) salt

1 cup frozen sweet corn

Chopped fresh cilantro

In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chiles; cook 5-7 minutes, stirring frequently, until tender. Stir in beans, tomatoes, water, chili powder, cumin and salt. Heat to boiling. Reduce heat, cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat, simmer uncovered 5 minutes longer. Optional: Top each serving with cilantro (sour cream and cheese if you prefer).