Chili - Vegetarian Style

February 26th is National Chili Day and here's a nice and easy vegetarian version that I think you'll enjoy. Play with the ingredients as much as you want to make it as mild or spicy to suit your taste. 

3 Bean Chili   serves 4-6

3-4 T. water                                   3  bell peppers, cut into 1/2” squares

1 med. yellow onion, chopped        2 or 3 garlic cloves , minced

2 T. chili powder                              1 t. ground coriander    

1 t. ground cumin                            1 t. dried oregano        

1/4 t. cayenne pepper                    1 16 oz. can diced tomatoes

1 15 oz kidney, black and pinto beans each, drained

s + p to taste                                   1/2 c. fresh cilantro leaves

1 bag organic frozen corn                1/4 cup plain Greek yogurt

Heat water in a soup pot over medium heat. Add peppers, onion, garlic, chili powder, coriander, cumin, oregano and cayenne and cook 5 mins, stirring, until onion becomes translucent. Stir in tomatoes, corn and all the beans,  Lower heat and simmer 30 mins. Season with s + p to taste. 

Top with fresh cilantro and a dollop of plain Greek yogurt if desired.

Note: In 2015 there has been some concern about the spice cumin having traces of peanut in it. Exclude the cumin if you have peanut sensitivity or allergy.