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Witch's Cauldron Veggie Chili
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Can opener
  • Wooden spoon

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 bell peppers (one red, one green), diced
  • 2 carrots, diced
  • 1 cup corn kernels
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (14.5 oz) diced tomatoes
  • 2 tablespoons tomato paste
  • 2 cups vegetable broth
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • Shredded cheddar cheese, for serving
  • Tortilla chips, for serving

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3 minutes until it starts to soften.
  • Stir in the minced garlic, diced bell peppers, and diced carrots. Cook for 5 minutes, stirring often.
  • Add the corn, black beans, kidney beans, diced tomatoes, and tomato paste. Sprinkle in the chili powder, cumin, and salt. Stir everything together.
  • Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 20 minutes, stirring once or twice.
  • Ladle the chili into bowls and top each serving with shredded cheddar cheese and a few tortilla chips.

Notes

Let the chili sit for 10 minutes after cooking so the flavors settle and the broth thickens. Kids can crush their own tortilla chips on top for crunch. Leftovers keep well in the fridge for three days and reheat easily on the stove with a splash of broth if needed.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife, Can opener, Wooden spoon