Hearty Southwestern Chili (Meatless)

By catgirl

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large carrot, diced
• 1 onion, diced
• 2 cloves garlic, minced
• 1 small green bell pepper, diced
• 1 jalapeño pepper, seeded and chopped (or use seeds for extra heat)
• 2 tablespoons tomato paste
• 15-ounce can petite diced tomatoes with juice
• 1 jar (16 ounces) picante sauce or salsa (hot or mild)
• 2 cups cooked or canned kidney beans, drained
• 1 cup fresh or frozen corn kernels
• 1 –2 tablespoons chili powder (to taste)
• 1 teaspoon cumin
• 2 teaspoons oregano
• 4 ounces shredded cheddar cheese

Details

Adapted from thedoctors.com

Preparation

Step 1

In a 4-quart saucepan, heat oil over medium heat.
Add carrot, onion, garlic, green bell pepper, and jalapeño pepper. Cook 3–4 minutes, stirring often.
Mix in tomato paste and cook for one minute, stirring continuously. Add in tomatoes, picante sauce, beans, corn, chili powder, cumin, and oregano.
Reduce heat, cover, and simmer 10–15 minutes.
Divide chili into four bowls. Top with cheese.