Vegatable Chili

• 2 Tbsp olive oil
• 3/4 cup diced onion
• 1 bell pepper, cored, seeded & diced
• 3/4 cup corn
• 2 garlic gloves, minced
• 1 28oz can diced tomatoes w/juice
• 1 15oz kidney beans, drained & rinsed
• 2 bay leaves
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp salt
• 1/8 tsp cayenne pepper

1. Heat olive oil in a large saucepan over medium heat. Add the onion and bell pepper and cook until they begin to soften, about 5 min. Stir in the corn and garlic and saute for 1-2 min.
2. Add the tomatoes, beans, bay leaves, and seasonings and bring to a boil. Lower the heat and simmer uncovered for at least 30 min and up to 1 hour. The longer it simmers, the better the chili will be.
3. Remove the bay leaves, ladle the chili into bowls and serve with desired topping.

olive oil, onion, bell pepper, corn, garlic, tomatoes, kidney beans, bay leaves, chili powder, ground cumin, salt, cayenne pepper

Taken from www.epicurious.com/recipes/member/views/vegatable-chili-58387967 (may not work)