Vegan Chili

RECIPE

Prep time: 20 Minutes

Cook time: 40 Minutes

Serves: 6

235 calories

INGREDIENTS

1 tbsp. canola oil
1 medium onion, chopped
1 large red bell pepper, chopped
1 large (or 2 medium) carrot(s)
½ tsp. salt
5 garlic cloves, minced
1 tbsp. High Noon Spice Scotch Bonnet pepper or ½ a fresh pepper
2 teaspoons ground cumin
1 ½ tsp. paprika
1 tsp. dried oregano
1 large can (28 oz) diced tomatoes
2 cans (15 oz each) black beans, rinsed and drained
1 can (15 oz) red beans or pinto beans, rinsed and drained
2 cups vegetable broth or water

DIRECTIONS

Saute chopped onions, bell pepper, carrot, and celery in a large pot. Stir to combine. Saute until onions are translucent, about 5 minutes.
Add garlic, Scotch Bonnet pepper or habanero pepper, cumin, paprika and oregano. Stir. Cook for about 1 minute.
Add diced tomatoes, including their juice, the drained black and red beans and vegetable broth or water. Stir to combine.
Cook mixture for 30 minutes. Stir occasionally.