Vegetarian Chili with Tortilla Crisps

• 4 corn tortillas
• 1/4 c. Country Crock Original
• 1 large yellow onion, finely chopped
• 1 red pepper
• 1 yellow pepper
• 3 cloves garlic, minced
• 2 tbsp. chili powder
• 1 tbsp. cumin
• 1/2 tsp. cayenne
• kosher salt
• Black pepper
• 1 28-oz. can whole tomatoes
• 1 15-oz. can pinto beans, drained and rinsed
• 1 15-oz. can black beans, drained and rinsed
• 1 15-oz. can kidney beans, drained and rinsed
• 1/2 c. chopped fresh cilantro, plus more for serving
• 1/4 c. sour cream
• 1/4 c. shredded Cheddar cheese

1. Preheat oven to 400 degrees F. Place tortillas on a baking sheet and brush all over with Country Crock Original.
2. Bake until golden and crispy, flipping halfway through, about 6 minutes.
3. Season with salt.
4. Once cool, break each into pieces.
5. Heat remaining 3 tablespoons Country Crock Original in pot over medium-high heat.
6. Cook onion and peppers until soft, 5 minutes.
7. Add garlic, chili powder, cumin, and cayenne and cook 2 minutes more, stirring well to combine.
8. Season with salt and pepper.
9. Add tomatoes and juices, crushing tomatoes gently with a wooden spoon.
10. Add beans to pot along with 2 1/2 cups water.
11. Season with salt and pepper and bring to a boil.
12. Reduce heat and simmer until thickened, 15 to 20 minutes.
13. Stir in cilantro.
14. Ladle chili into 4 bowls and garnish with sour cream, cheese, and cilantro.
15. Serve with crispy tortillas.

corn tortillas, country, yellow onion, red pepper, yellow pepper, garlic, chili powder, cumin, cayenne, kosher salt, black pepper, tomatoes, pinto beans, black beans, kidney beans, fresh cilantro, sour cream, cheddar cheese

Taken from www.delish.com/cooking/recipe-ideas/recipes/a43854/vegetarian-chili-tortilla-crisps-recipe/ (may not work)