Vegetable Chili (Serves 6)
Ingredients:
½ red onion, diced
2 celery stalks, diced
1 carrot, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 sweet potato, chopped into cubes
2 tsp garlic powder
2 tsp dried oregano
2 ½ Tbsp chili powder
1 Tbsp cumin powder
1 tsp sea salt
½ tsp black pepper
1 (4 oz) diced green chili cans, undrained
1 (15 oz) can diced tomatoes
1 (8 oz) can tomato sauce
1 (15 oz) can black beans, drained
1 (15 oz) can kidney beans, drained
1 (15 oz) can garbanzo beans, drained
Instructions:
1. Add a few tablespoons of water to a large pot over medium heat, once hot add onion and celery and sauté for 2 min. Add carrot, bell peppers, and sweet potato and mix to combine.
2. Add seasonings and mix thoroughly. Add more water or vegetable broth as needed to prevent sticking.
3. Add 2 cans of diced green chilis, diced tomatoes, and tomato sauce, mix together and let come to a boil.
4. Add black beans, kidney beans, garbanzo beans, and 1 cup vegetable broth to pot and stir together.
5. Let mixture come to a boil, put lid on pot, and turn heat down. Let chili simmer for 45 minutes.
6. Add chopped kale to a bowl, top with chili, mix together and enjoy!