3 Bean Chili - no meat

Ingredients

• 1 tablespoon Olive Oil (extra virgin preferred)
• 1 large Onion (chopped)
• 2 medium Carrots (peeled and diced)
• 2 stalks Celery Stalks (diced)
• 1 large Red Bell Pepper (diced)
• 3 cloves Garlic (minced)
• 28 oz Diced Tomatoes (canned, undrained)
• 15 oz Kidney Beans (canned, drained and rinsed)
• 15 oz Black Beans (canned, drained and rinsed)
• 2 cups Vegetable Stock (low-sodium)
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Cayenne Pepper (adjust to heat preference)
• 1 teaspoon Smoked Paprika
• to taste Salt
• to taste Black Pepper (freshly ground)

Instructions

1. Prepare Vegetables

   Chop the onion, dice the carrots, celery, and red bell pepper. Mince the garlic.

   Time: PT10M

2. Sauté Aromatics

   Heat 1 tablespoon olive oil in a Dutch oven over medium heat. Add the onion, carrots, celery, and bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

   Time: PT5M

   Temperature: Medium

3. Add Garlic

   Stir in the minced garlic and cook for 1 minute until fragrant.

   Time: PT1M

   Temperature: Medium

4. Incorporate Tomatoes

   Add the canned diced tomatoes (with their juices) to the pot and stir to combine.

   Time: PT1M

5. Add Beans, Stock, and Spices

   Stir in the drained beans, vegetable stock, cumin, cayenne pepper, smoked paprika, salt, and black pepper.

   Time: PT2M

6. Simmer the Chili

   Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered until the vegetables are tender and the flavors meld, about 30 minutes.

   Time: PT30M

   Temperature: Low simmer

7. Finish and Serve

   Taste once more and adjust salt or spice levels. Ladle into bowls and serve hot, optionally topped with shredded cheese, cilantro, or a dollop of sour cream.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12g

Carbohydrates

40g

Fat

5g

Fiber

10g