Very Veggie Chili

By Cami Woomer, DTR

Servings: 4

Prep Time: 10 min

Cook Time: 40 min

This chili is chock full of veggies and is the perfect hearty (and heart-healthy!) dish to add to your weeknight rotation.

Ingredients:

2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
4 cloves garlic, pressed or minced
2 cups vegetable broth or water
1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices
1 can (15 ounces) pinto beans, rinsed and drained
Optional: additional can of black or kidney beans, rinsed and drained
2 tablespoons chili powder
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
1 bay leaf
Salt & pepper, to taste
Toppings: avocado, cilantro, sliced jalapenos, lime juice, tortilla strips, etc.

Directions:

Chop the onion, bell pepper, carrots, celery, and garlic.
In a medium or large pot over medium heat, warm the olive oil until shimmering.
Add garlic until softened. Add the chopped onion, bell pepper, carrots, and celery. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
Add the vegetable broth (or water), diced tomatoes and their juices, and beans. Stir to combine and let the mixture come to a simmer.
Add the chili powder, cumin, smoked paprika, and bay leaf. Cook until fragrant while stirring constantly, about 1 minute. Add salt and pepper to taste.
Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer for 30 minutes.
Dish up and add any desired toppings. Enjoy!