033: Vegan Chili

Made by Vicky Lewis - Member off the 60 Day Plant Based Challenge

033: Vegan Chili

Ingredients

2 carrots, peeled and finely chopped

1 onion, chopped

1 red bell pepper, chopped

3 cloves garlic, minced

1 jalapeno, finely chopped

1 tbsp. tomato paste

1 15.5 oz can pinto beans, drained & rinsed

1 15.5 oz can black beans, drained & rinsed

1 15.5 oz can kidney beans, drained & rinsed

1 28oz can fire roasted tomatoes

3 cups veggie broth

2 tbsp chili powder

1 tbsp cumin

2 tsp oregano

1 tbsp extra virgin olive oil

Kosher salt, black pepper for taste

Instructions:

1. In a large pot over medium heat, heat olive oil then add carrots, onion, bell pepper. Saute until soft. About 5 mins.

2. Add garlic & jalapeno and cook, 1 min.

3. Add tomato paste and stir to cook veggies. Add tomatoes, beans, broth, & seasonings. Season w/ salt & pepper.

4. Bring to a boil, then reduce heat & let simmer for 30 mins.