Wonderfully Delicious and Hearty Vegetarian Chili with Corn Chips

Prepare Ingredients:

Wash the fresh produce. Peel onion and small dice. Halve green paprika, discarding seeds, then cut into medium dice. Peel and mince garlic. Drain and rinse kidney beans. Remove and discard the husks and silks from the corn. Cut the corn kernels off the cob.

Sauté Vegetables:

Heat olive oil in a large pot over medium-high heat. When oil is shimmering, add onion, green paprika, garlic, and spice mix. Stir frequently. Cook until onion is soft and translucent, about 5-8 minutes. Add 1 tablespoon of water while cooking if drying out.

Start Chili:

Add concentrated vegetable stock, diced tomatoes, tomato paste, corn kernels, beans and ¼ cup water then stir well to combine.

Finish Chili:

Turn down heat to a simmer, until chili has thickened and flavours have melded, about 8-10 minutes or until desired consistency is reached.

You Plate It:

Divide chili evenly between bowls. Garnish with cheese and serve tortilla chips alongside. Enjoy!