What better to eat on a cold February day than chili? We had this vegetarian version over the weekend, but it could be put together in advance, then cooked in a slow cooker on a work day.
3 garlic cloves
3 Tbsp. olive oil
1 large can diced tomatoes with juice
1 regular can beans, drained
2 Tbsp. chili powder
red pepper flakes to taste
1/2 tsp. salt
2 tsp. sugar
Dice onion and carrots to the same size and finely dice the garlic.
Sauté until transparent in olive oil over medium heat. Add garlic and red pepper flakes for the last minute of cooking.
Add tomatoes, beans, chili powder, salt and sugar to pot. Bring to a boil over medium heat, then cover and reduce heat to a simmer. Cook for at least two hours, then serve with grated cheese or a dollop of sour cream on top.
I hope you enjoy this simple to make, but tasty chili.