Makes six cups
- In saucepan, sauté onion and garlic in oil over medium heat for 5 minutes or until onions are soft.
- Add tomato sauce, kidney beans, corn, chili powder, oregano, cumin, basil and stir. Bring mixture to boil, reduce heat, cover and simmer 5 minutes.
- Stir in cilantro (if using) and heat through.
My daughter and I have refined this recipe over the years from one that had “veggie ground round” to a true vegetarian chili. Try it — it is such an easy and delicious “meal in a bowl”. Use whatever veggies you have in your fridge.