Veggie Chili (Vegetarian)

Ingredients

• 2 tablespoons olive oil
• 1 medium onion (chopped)
• 1 or 2 jalapeno pepper (chopped)
• 1/2 red bell pepper (seeded and chopped)
• 2 carrots (chopped)
• 2 stalks celery (chopped)
• 3 cloves garlic (minced)
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon turmeric powder
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 1 teaspoon dried thyme
• 28 oz can diced tomatoes
• 28 oz can black beans (rinsed and drained)
• 15 oz can pinto beans (rinsed and drained)
• 2 1/2 cups vegetable broth (or water)
• 1 tablespoon balsamic vinegar
• handful cilantro (chopped)
• avocado slices
• tortilla chips
• sour cream
• grated cheddar cheese
• lime wedges

Instructions

1. 1

   In a large pot over medium heat, add olive oil, onion, jalapeno, bell pepper, carrot and celery. Stir and cook, stirring occasionally, until the vegetables are soft but still yielding a crunch – about 8 to 10 minutes.

2. 2

   Add garlic, chili powder, cumin, turmeric, paprika, salt and thyme and stir well. Cook for 1 minute.

3. 3

   Stir in canned tomatoes and their juices, black beans, pinto beans, vegetable broth and balsamic vinegar. Bring to a gentle boil and lower the heat to a simmer. Cook for 45 minutes with the lid slightly askew, stirring occasionally.

4. 4

   Take about a third of the chili (or less) and add it to a blender. Blend until smooth, return to the pot and stir well.

5. 5

   Serve with toppings of your choice.

6. 6

   --- Slow Cooker Method ---

7. 7

   In a large pot over medium heat, add olive oil, onion, garlic and cook until onions are soft, about 6-7 minutes.

8. 8

   Put the onions and garlic in the slow cooker along with the remaining ingredients for the chili. Stir and slow cook on high for 4 hours or on low for 6-8 hours.

9. 9

   Take about a third of the chili (or less) and add it to a blender. Blend until smooth, return to the pot and stir well.

10. 10

    Serve with toppings of your choice.