Vegetarian Chili

We love this vegetarian chili. It is super easy to make too. We usually serve with a fried corn tortilla and cheese sprinkled on top. Yummm.

Ingredients

4 teaspoons olive oil
1 medium onion, chopped
4 garlic cloves, minced (I use 1/2 tsp garlic powder)
2 teaspoons ground cumin
1 can (4 ounces) diced green chiles
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (14 1/2 ounces each) petite diced tomatoes
 3/4 teaspoons salt
1 package (10 ounces) frozen corn or 3/4 can of corn
1/2-1 teaspoon chicken boullion (or to taste)


Directions
In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more. If adding garlic powder instead, add with the rest of the ingredients in the next step.

To the pan, add chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 teaspoon salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.

In a blender or food processor, puree 2 cups of the stew. Return the puree to the pan, and add frozen or canned corn; simmer until heated through, about 5 minutes. I usually add some chicken boullion near the end to add to the flavor. Serve hot.