Vegan Chili

Ingredients

• 1 tbsp Olive oil (for sautéing)
• 1 medium Onion (diced)
• 4 cloves Garlic (minced)
• 1 medium Bell pepper (diced (any color))
• 1 medium Carrot (diced)
• 2 stalks Celery (diced)
• 28 oz Canned diced tomatoes (with juices)
• 15 oz Canned kidney beans (drained and rinsed)
• 15 oz Canned black beans (drained and rinsed)
• 2 cups Vegetable broth (low sodium)
• 2 tbsp Chili powder (adjust to taste)
• 1 tbsp Cumin (ground)
• 1 tbsp Smoked paprika (for smoky flavor)
• 1 tsp Salt (adjust to taste)
• 1/2 tsp Black pepper (freshly ground)
• 1/4 cup Fresh cilantro (chopped, for garnish)
• 1 medium Lime (juiced, for serving)

Instructions

1. 1

   In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.

2. 2

   Add the minced garlic, diced bell pepper, carrot, and celery to the pot. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables have softened.

3. 3

   Stir in the canned diced tomatoes (with juices), drained kidney beans, drained black beans, and vegetable broth.

4. 4

   Add the chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine all ingredients.

5. 5

   Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 30 minutes, stirring occasionally.

6. 6

   After simmering, taste and adjust seasoning if necessary. If you prefer a thicker chili, let it simmer uncovered for an additional 10 minutes.

7. 7

   Serve hot, garnished with fresh cilantro and a squeeze of lime juice.