Mummy's Best Vegetable Chili

As the seasons change, cozy up to a warm healthy bowl today. And remember, Mummy knows best.

Course Main Course

Cuisine American

Keyword Dinner

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings bowls

Calories 169kcal

Author Jen

2 Tablespoon extra virgin olive oil
2 yellow onions - diced
2 bell peppers, different colors - large diced
2 large carrots - diced
2 large celery - diced
1 jalapeno destemmed, seeded, fine chopped
6 - 8 cloves garlic - rough chopped
28 ounce whole tomatoes - canned, drain half the juice
28 ounce fire roasted diced tomatoes - canned, with juices
1 - 1½ Tablespoons chili powder
1 - 2 Tablespoons ground cumin
1 teaspoon paprika
1 teaspoon oregano
1 teaspoon salt - or to taste
½ teaspoon ground pepper - or to taste
½ - 1 teaspoon cinnamon
½ - 2 teaspoons crushed red peppers - optional
2 15 ounce cans kidney, pinto, black eyed, adzuki, black beans - drained and rinsed
1 cup corn
splash apple cider or red wine vinegar - or to taste
Garnish Ideas jalapeños, cilantro, avocado, red or green onions, shredded cheese

In a large pot or Dutch oven over medium, heat oil. Add onion, peppers, carrots, celery and a big pinch of salt. While stirring occasionally, sauté until the vegetables start to soften, about 8-10 minutes. Add garlic and jalapeños, continue to sauté for 1 minute. Add spices and stir for 30 seconds.
Add the tomatoes (for the whole tomatoes, careful to rough crush them between your hands and fingers) and their juices.
Cover and maintain a simmer for 1 hour, stirring occasionally. In the last 20 minutes add the beans and corn.
**If pressed for time:
Add the beans and corn with the tomatoes, cover and maintain a simmer for 30 minutes. Stir occasionally.
Remove from heat, add a spash of vinegar, taste, and adjust seasonings. Garnish and enjoy.

If making for family, friends, or a get together—may I suggest cooking the day before, as chili tastes best the next day.
This chili keeps best for about 3-4 days, but freezes well.