Chili

5 cups (maybe) black beans

16 oz frozen corn

1 cup chopped onion

5 cloves garlic

1 can fire roasted tomatoes with green chiles (TJs)

1 tsp cumin

1 tsp salt

3 tbsp lemon juice (guess)

Sauteed onions then garlic. Add born then tomatoes then beans then spices. Simmer 20m. Blend 20% cups and leave the rest chunky. Serve with avocado, cornbread, and a side salad. 

Inspired by https://www.loveandlemons.com/vegetarian-chili-recipe/#wprm-recipe-container-42561

http://www.chow.com/recipes/30669-spicy-slow-cooker-beef-chili

http://www.youngandalwayshungry.com/post/40652814491/confession-i-just-added-beef-to-my-vegetarian

http://www.eatingbirdfood.com/2013/09/peanut-butter-vegetarian-chili/

http://allrecipes.com/recipe/grandmas-slow-cooker-vegetarian-chili/

http://www.food.com/recipe/awesome-chili-no-onions-413218

Others

https://www.rachaelrayshow.com/recipes/crockpot-white-chicken-chili-made-with-rotisserie-chicken-as-a-shortcut

https://minimalistbaker.com/1-pot-red-lentil-chili/#wprm-recipe-container-35351

https://cozypeachkitchen.com/vegetarian-white-chicken-chili/#recipe