Very Vegetarian Chili

• 1 Tablespoon Olive Oil
• 1/2 cups Red Onion, Chopped
• 1/2 cups Green Bell Pepper, Chopped
• 1/2 cups Red Bell Pepper, chopped
• 1 whole Carrot, Peeled And Diced
• 1 whole Jalapeno, Seeded And Diced
• 2 teaspoons Garlic, Minced
• 1 can (15 Oz. Size) Red Kidney Beans, Drained And Rinsed
• 1 can (15 Oz. Size) Black Beans, Drained And Rinsed
• 1/2 cans (15 Oz. Size) Corn Kernels, Drained And Rinsed
• 1 can (15 Oz. Size) Petite Diced Tomato With Green Chilies, Liquid And All
• 2 cups Vegetable Stock
• 1 teaspoon Ground Cumin
• 1 teaspoon Cayenne Pepper
• 1 teaspoon Red Pepper Flakes
• 1 teaspoon Paprika
• 2 teaspoons Chili Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Black Pepper
• 1 cup Boca Meatless Crumbles
• 1/2 cups Canned Crushed Tomatoes

1. Start by heating olive oil in a large pot over medium high heat. When it is hot, add the onion, bell peppers, carrot and jalapeno. Stir and let the vegetables soften, about 5-10 minutes. Then add the garlic and cook for 1 minute. Add the kidney beans, black beans, corn kernels, diced tomatoes, stock and spices and stir. Cover and bring to a boil. Then uncover and let it simmer another 20-25 minutes. Add in the Boca crumbles and the crushed tomatoes, stir and adjust your spices. Cook another 15 minutes.
2. Possible garnishes: chopped cilantro, dollop of Greek yogurt, chopped scallions or the usual cheese, tortilla chips and sour cream!

olive oil, red onion, green bell pepper, red bell pepper, carrot, garlic, kidney beans, black beans, corn kernels, tomato, vegetable stock, ground cumin, cayenne pepper, red pepper, paprika, chili powder, salt, black pepper, crumbles, tomatoes

Taken from tastykitchen.com/recipes/soups/very-vegetarian-chili/ (may not work)