Here's another twist on chili! Adding ginger and fresh vegetables gives it a unique flavor and is a great way to get some extra veggies into your daily meal plan.
1 large onion, diced
2-4 T water, as needed
4-5 cloves garlic, minced
1 heart of celery, chopped
1 T fresh ginger, minced
4 - 15 oz cans (6 cups) red kidney beans, drained and rinsed
1 - 15 oz can (1 1/2 cups) black beans, drained and rinsed
2 - 14.5 oz cans (3 cups) diced and fire roasted tomatoes
2 cups frozen or fresh corn
1/2 tsp chili powder
dairy-free sour cream (optional)
2-3 T scallions, chopped (optional)
Heat large pot over medium high heat. Add the diced onion and cook for two minutes, adding water as needed, stirring frequently. Add the garlic and stir for two minutes. Add the celery and ginger and continue to stir for 2 more minutes. Add the beans, tomatoes, corn and spices. Bring to a boil, lower the temperature and simmer for 30-45 minutes. Top with the optional dairy-free sour cream and chopped scallions. This dish goes great with corn bread.