Spicy Vegetarian Chili

Spicy Vegetarian Chili
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Ingredients
  1. 2 tbsp coconut oil
  2. 1 medium yellow onion, chopped
  3. 1 large carrot chopped
  4. 1 stalk celery, chopped
  5. 1 medium red bell pepper, cored, seeded and chopped
  6. 1 medium yellow or orange bell pepper, cored, seeded and chopped
  7. 1 tbsp dried oregano
  8. 3 cloves garlic, finely chopped
  9. 1 tbsp finely chopped chipotles in adobo
  10. 2 tsp ground cumin
  11. 1 tbsp chili powder
  12. 1 ½ tsp salt
  13. 1 can (28 oz) diced tomatoes, with their liquid
  14. 3 cups cooked or canned red kidney beans, drained
  15. 1 1/2 cup Cooked or canned black beans, drained
  16. 1 ½ cups cooked or canned black beans, drained
  17. 4 cups vegetable broth
Instructions
  1. Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. Add chipotles, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups vegetable broth. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and simmer an additional 30 minutes. Garnish individual bowls with green onions or sour cream, if desired.
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