Vegetarian Chili by Supper with Michelle

I really enjoy cooking soups...

Ingredients 2 cans (15 oz.) of beans(your choice) drained and rinsed 3 tablespoons of olive oil 1 can (14.5 oz.) of fire roasted tomatoes 1 carton (32 oz.) of vegetable broth 1/2 red bell pepper (diced) 1/2 green bell pepper (diced) 1 jalapeno (seeded and diced) 1 medium yellow onion (diced) 2 medium carrots (sliced) The corn off of 1 cob 2-3 cloves of garlic (minced) 1 teaspoon of coriander 1 teaspoon of cumin 1 teaspoon of chili powder 1 tablespoon of sea salt 1 teaspoon of black pepper

Instructions In a big pot, heat olive oil and saute garlic and jalapenos for about 3 minutes. Add coriander, cumin, chili powder, black pepper and stir for about a minute. Then add carrots, onions, bell peppers and saute for an additional 5 minutes. Finally add the rest of your ingredients and simmer on a low heat for 30-45 minutes or until your carrots are nice and tender. The great thing about this soup is that it's so versatile. You can add whatever you like to it!

Serve and enjoy...

Supper with Michelle instagram: supperwithmichelle All images were photographed by: Michelle Braxton Copyright 2014. All rights reserved.