Ingredients
- 1 medium yellow onion diced
- 2 medium green bell peppers diced
- 3 stalks celery diced
- 3 cloves garlic minced
- 2 medium carrots thinly sliced
- 3 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper optional
- 1 teaspoon sea salt
- 2 cans red kidney beans (15 ounces each) drained and rinsed
- 2 cans pinto beans (15 ounces each) drained and rinsed
- 2 cans crushed tomatoes (28 ounces each)
- 1 cup low-sodium vegetable broth
Instructions
- In a large pot over medium-high heat, sauté onion, bell peppers, and celery with a splash of water until softened and slightly caramelized, about 10 minutes.
- Stir in garlic, carrots, chili powder, cumin, oregano, salt, and cayenne pepper (if using), and cook for another 2 to 3 minutes.
- Add kidney beans, pinto beans, crushed tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce heat to simmer. Cook covered for 10 minutes. Uncover and simmer for an additional 5 to 7 minutes, until carrots are tender and chili has thickened.
- Serve the chili warm with your choice of toppings such as green onions, nutritional yeast, or vegan sour cream.
