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.