1 tbsp cooking oil
1 onion, chopped
1 bell pepper, chopped
2 carrots, chopped
1 jalapeno, chopped (optional)
1 tsp garlic powder
2 tbsp chili powder
1 tsp cumin
1 15-oz. can pinto beans, drained and rinsed
1 15-oz. can black beans, drained and rinsed
1 15-oz. can kidney beans, drained and rinsed
2 15-oz. cans diced tomatoes (fire-roasted for smokier flavor)
2 cups vegetable broth
Salt and black pepper to taste
1. Heat oil in a large pot over medium heat. Add onion, bell pepper, carrots, and jalapeno, if using. Cook for about 5 minutes.
2. Stir in garlic powder, chili powder, and cumin, and cook for another minute.
3. Add beans, diced tomatoes, and broth, and stir to combine.
4. Bring to a boil, then reduce heat to medium-low and simmer for 30-35 minutes.
5. Taste and add salt and black pepper as needed.
6. Serve with fresh toppings such as shredded cheese, avocado, or a dollop of plain Greek yogurt. Use plant-based cheese or yogurt to keep this recipe vegan, if desired.
Adapted From: https://www.delish.com/cooking/recipe-ideas/recipes/a58719/easy-vegetarian-chili-recipe/
