Vegetarian Chili
(Serves 8)
Ingredients:
- 2 Tbsps. extra-virgin olive oil
- 1 medium yellow onion, peeled and finely chopped
- 1 red bell pepper, finely chopped
- 2 medium carrots, peeled and finely chopped
- 2 ribs celery, finely chopped
- 4 cloves garlic, mined
- 1 tsp salt
- 2 Tbsps. chili powder
- 2 tsps ground cumin
- 2 tsps paprika
- 1 tsp dried oregano
- 1 large can (28 oz) of diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) red kidney beans, rinsed and drained
- 1 can (15 oz) white kidney beans, rinsed and drained
- 2 cups vegetable broth
- 1 bay leaf
- 2 tsps red wine vinegar
- Toppings if desired: sliced avocado, grated cheddar cheese, sour cream
Directions:
In an electric frying pan or in a large heavy-bottomed pot over medium heat, warm olive oil. Add the chopped onion, red pepper, carrot, and celery. Cook, stirring occasionally for 10 minutes or until onion is translucent and vegetables tender.
Add salt, chili powder, cumin, paprika, and oregano. Cook, stirring for about 1 minute until well combined.
Add diced tomatoes and juice, drained and rinsed black beans, red kidney beans, white kidney beans, vegetable broth and bay leaf. Stire to combine and let mixture come to a boil, then lower temperature to a simmer. Stirring occasionally, cook for 25 minutes.
Remove chili from heat and discard bay leaf. If you want a thicker chilli, remove two cups and blend in blender until smooth and then add to pot of chili. Add 2 tsps of red wine vinegar and stir to combine. Divide chili into individual bowls and garnish with topping of choice if desired. Enjoy!