Veggie Chili

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Veggie Chili

Author: Riley Shaia

Ingredients

• 1 medium red onion, chopped
• 1 large bell pepper, chopped
• 2 medium carrots, chopped
• 2 ribs celery, chopped
• 1/2 tsp. salt, divided
• 4 cloves garlic, pressed or minced
• 2 tbsp. chili powder
• 2 tsp. ground cumin
• 1 1/2 tsp. smoked paprika
• 1 tsp. dried oregano
• 1 large can (28 ounces) or 2 small cans diced tomatoes in their juices
• 2 cans (15 ounces each) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 2 cups vegetable broth or water
• 1 bay leaf

Instructions

1. In a large dutch oven warm water or vegetable broth. Add onion, bell pepper, carrots, celery, 1/4 tsp. salt. Cook, stirring occasionally for 7-20 minutes or until tender.
2. Add the garlic, chili powder, cumin, paprika, oregano. Cook until fragrant about 1 minute.
3. Add the diced tomatoes and their juices, beans, vegetable broth and bay leaf. Stir to combine. Bring to a simmer and continue cooking for another 30 minutes stirring occasionally to maintain a gentle simmer.
4. If you would like a thicker texture you can use a potato masher or place 11/2 cups in a blender and blend until smooth.

Notes:

• Freezes really well so make extra to freeze.
• Adapted from Cookie and Kate