Now, I am not a fan of veggie chili. I don’t usually think chili isn’t chili until it has pounds of artery clogging (yet responsibly raised) beef in it. And kidney beans? No thank you.
But maybe I’m changing my tune. This chili contains no beef or dreaded kidney beans, but has plenty of black and small red beans supported by a flavorful tomato base. Dinner came together quickly, and the result is both delicious and filling.
With nary a meat product in sight. How is that possible?
Serve as is, or top with a bit of shredded cheddar, a dollop of sour cream, and a few tortilla chips.
Veggie Chili
1 Tbsp oil
3 cloves garlic, chopped
1/2 green bell pepper (or more), chopped
1/2 large red onion, chopped
2 15.5 oz cans black beans
1 15.5 oz can small red beans
2 Tbsp tomato paste
1 28 oz can crushed tomatoes
1 Tbsp cumin
1 Tbsp chili powder
1 tsp. garlic powder
3 packets Goya Sazon
salt and pepper to taste
In a large stockpot, heat oil over medium heat and saute garlic, pepper, and onion for about 3 minutes. Add remaining ingredients and stir to combine. Stirring frequently, turn heat to high and bring mixture to a boil. Reduce heat to low; let chili simmer for 10 minutes, stirring occasionally.
Laura Rebecca's Kitchen 
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