Vegetarian Chili

• servings: 6 servings
• total time: 45 minutes

Ingredients

2 tablespoons extra-virgin olive oil

1 large onion (diced)

1 green bell pepper (diced)

1 red bell pepper (diced)

2 medium carrots (diced)

2 celery stalks (diced)

4 garlic cloves (minced)

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon dried oregano

1 teaspoon paprika (or smoked paprika)

1 teaspoon kosher salt

1 tablespoon tomato paste

1 (15oz can) black beans (drained and rinsed)

1 (15oz can) kidney beans (drained and rinsed)

1 (15oz can) pinto beans (drained and rinsed)

1 (28oz can) fire-roasted diced tomatoes (undrained)

1 (4oz can) roasted and diced green chilies (undrained)

2 cups low-sodium vegetable broth

1 bay leaf

For garnish: chopped cilantro, diced avocado, sour cream, and/or grated cheese.

Directions

Heat the oil in a large pot on medium heat. Add the diced onion, bell peppers, carrot and celery. Stir and cook for 4 to 5 minutes, or until the vegetables have softened.

Add the garlic, chili powder, cumin, oregano, paprika, salt and tomato paste. Stir for another minute, until fragrant.

Add the black beans, kidney beans, pinto beans, diced tomatoes, diced green chilies, vegetable broth, and bay leaf. Give it a stir, increase the heat to high to bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes uncovered, stirring occasionally. If you prefer a more liquidy chili, add another cup of vegetable broth.

Before serving, remove the bay leaf.

Ladle servings into individual bowls. Top with your favorite garnishes.