3 Bean Vegetarian Chili
No one will ever miss the meat in this hearty chili that is packed with flavor. this is an excellent dish to serve for a ready when you are weeknight meal. it freezes and reheats well.
Steps
In a large skillet warm a small amount of olive oil.
Add in onion through garlic and cook until crisp tender.
Transfer vegetables to a crock pot.
Add in vegetable stock through sugar.
Season with salt and pepper , stir , cover and cook for 4 to 6 hours.
About 30 minutes before serving time preheat oven to 425 degrees.
Lightly brush both sides of corn tortillas with olive oil , stack and cut into 6 wedges.
Scatter in a single layer on a couple of large cookie sheets.
Place in preheated oven and bake , stirring one or twice , until golden and crisp.
Remove from oven and cool slightly.
In a medium size bowl combine the salsa ingredients.
Season with salt and pepper to taste and drizzle with a small amount of lemon juice.
Please.
When ready to serve , place several baked tortilla chips around the rim of a shallow bowl , spoon in chili , sprinkle on grated cheese and top with a generous serving of avocado salsa.
Enjoy.
Ingredients
olive oil, yellow onion, carrot, celery rib, red pepper, green pepper, jalapeno pepper, garlic cloves, vegetable stock, fire-roasted tomatoes, black beans, dark red kidney beans, garbanzo beans, ground cumin, chili powder, smoked paprika, sugar, salt and pepper, corn tortillas, sharp cheddar cheese, avocado, green onions, roma tomato, lemon juice