Veggie Chili - The Best Ever!

Awesome!  That's all I can say.  To quote my mother "this one's a keeper!" So I'm blogging it right away.  You need to follow the ingredients exactly except for the roasted pepper.  I have a jar of them in my fridge but if you don't you can use fresh red pepper diced.  Oh, and this recipe is... you guessed it, cheap, simple, easy and freezes beautifully....

Surprisingly Filling YUMMY Vegetarian Chili

Serves 6-8

Weight Watchers Points Plus (before the cheese and sour cream) 5

Ingredients:

• 1 tbsp olive oil
• 2 medium onions, diced
• 2 ribs of celery, diced (save the leaves for later!)
• 1 large carrot, diced
• 12-14 cremini mushrooms (or baby porties)
• 1 large roasted red pepper (from a jar is fine)
• 2 large cloves garlic, minced
• 19 ounce can no salt added black beans, drained and rinsed
• 19 ounce can no salt added red kidney beans, drained and rinsed
• 28 ounce can diced tomatoes, no salt added
• 2 cups frozen corn
• 1/4 tsp chipotle chili powder
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 2 tsp pepper paste (Hungarian) or ground paprika
• 2 tsp dried oregano
• salt to taste
• 1/2 cup chopped fresh cilantro (this is the really important bit!) and any leftover celery leaves, chopped.
• shredded cheddar and monteray jack cheese
• light sour cream

Instructions:

1. Heat the oil in a large saucepan or soup pot over medium high pot
2. Saute the onion, carrots, celery until soft
3. Add the mushrooms and red pepper and saute another 3-5 minutes
4. Add in the black beans, red kidney beans, tomatoes and corn
5. Stir in the spices and oregano, let simmer for 5 minutes, have a taste and add chili powder and chipotle chili powder if you want it spicier.
6. Add a bit of salt if you think it needs it.  Remember you can always add more but you can't take it out so add a little at a time, taste, add more if needed.
7. Let the whole bit simmer for 20 minutes.
8. Just before serving, toss in cilantro and celery leaves, stir.
9. Serve with cheese and sour cream on top of each bowl.

YUM, YUM, YUM. Seriously YUM