Three Bean Loaded Veggie Chili

Ingredients

• 3 – 15 ounce cans of beans, rinsed and drained, I used: pinto beans, black beans & kidney beans
• 2 large roma tomatoes, diced – or 1 -15 ounce can of crushed tomatoes
• 3 cups of vegetable broth
• 1 – 6 ounce can of tomato paste
• 1 cup corn kernels
• 2 cloves garlic, minced
• 1/2 yellow onion, diced
• 1/2 cup diced carrots
• 1/2 cup diced zucchini
• 1/2 red bell pepper, diced*
• 1/2 green bell pepper, diced*
• 1/2 yellow bell pepper, diced*
• 1 large hatch green chili, diced (optional)
• diced jalapeno, to taste
• 2 1/2 teaspoons chili powder
• 2 1/4 teaspoon cumin
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 3/4 teaspoon salt
• 1 small pinch brown sugar or coconut sugar
• red pepper flakes, to taste
• olive oil
• Optional toppings: cilantro, green onion, red onion, avocado, tortilla chips, sour cream, Greek yogurt, vegan sour cream, cheddar cheese

Instructions

1. 1

   Heat a large pot over medium heat and coat the bottom with olive oil. Add in the onion, garlic, diced peppers, carrots, and a pinch of salt. Stir for 5 minutes, until vegetables are beginning to soften. Next, add in beans, corn, tomato and all of the seasonings. Stir together and cook for 3-5 minutes.

2. 2

   Stir in the tomato paste and then add the vegetable broth. Mix until everything is combined. Reduce chili to a simmer and simmer for at least 20 minutes, but can be left on the stove for a couple of hours to help develop the flavors.

3. 3

   Spoon chili into serving bowls and add toppings of your choice!