Vegetarian Chili | RICARDO

Ingredients

• 1 can 19 oz (540 ml) kidney beans, rinsed and drained
• 1 onion, chopped
• 2 tbsp (30 ml) olive oil
• 3 garlic cloves, finely chopped
• 1 red bell pepper, diced
• 1 cup (145 g) carrots, peeled and diced
• 1/2 cup (70 g) diced celery
• 1 fresh red chili pepper, seeded and finely chopped (optional)
• 1 cup (150 g) corn kernels, fresh or frozen
• 1 can 28 oz (796 ml) diced tomatoes
• 1/2 cup (125 ml) vegetable broth
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• 6 small 5-inch (12.5-cm) round bread loaves
• 1 cup (100 g) cheddar cheese, grated
• 1/2 cup (20 g) fresh cilantro, chopped
• 1/2 cup (125 ml) sour cream or thick plain yogurt
• 1 lime, cut into wedges