Not much makes me happier than having my husband take over some of the weekend cooking. We all love his veggie chili!

Time to cook 45 minutes | makes 6–8 servings

Ingredients

• 1 onion, diced

• 5 cloves garlic, minced

• 1 box vegetable stock

• 1 yellow pepper, chopped

• 1 tsp. chili powder

• 1 tsp. cumin

• kosher salt, ground pepper to taste

• 2 cans chick peas

• 2 cans diced tomatoes

• 2 cans pinto beans

• 2 carrots, peeled and chopped

• Optional: Cornbread (I make it using Bob's Red Mill cornmeal, following the recipe on the bag)

• Toppings/garnish: Cheese, sour cream, and cilantro

Instructions

1. Sauté onion and pepper in a tablespoon of the broth about 5 minutes. Add garlic and sauté a minute more. Add spices and stir until fragrant.

2. Add the other ingredients. Simmer for 45 minutes, until the flavor comes together.

3. Serve with cornbread.