Chili (Vegetarian)

Vegetarian chili is great to serve for large groups or to bring to potlucks, and this super easy chili recipe won't disappoint. Packed with vegetables and legumes, layered with spices, this homemade chili is delicious and most of all nutritious with a high source of calcium and fibre.

2 Tbsp. olive oil
1 large onion, diced
1 green bell pepper, seeded and diced
1 red bell pepper, seeded and diced
1 yellow or orange bell pepper, seeded and diced
2 carrots, peeled and diced
2 ribs celery, diced
1-2 whole Jalapeño, seeded and finely diced
4-6 cloves garlic, minced
2 tsp. dried oregano (not ground)
1 tsp. cayenne pepper
1 tsp. smoked paprika
2 Tbsp. chili powder
½ tsp. sea salt
3 cups vegetable or chicken broth
1 (14 oz) can organic tomato sauce (398 mL)
1 (28 oz) can organic diced tomatoes (796 mL)
1 (5 oz) can tomato paste (156 mL)
1 (14 oz) can organic pinto beans, drained and rinsed (398 mL)
1 (14 oz) can organic kidney beans, drained and rinsed (398 mL)
1 (14 oz) can organic garbanzo beans, drained and rinsed (398 mL)
1 (14 oz) can organic black beans, drained and rinsed (398 mL)

In a large Dutch oven, sauté the onion, bell peppers, carrots, celery, Jalapeño and garlic in the 2 Tbsp. of olive oil for about 5 minutes, stirring occasionally, until starting to soften. Add the seasonings. Stir and cook for a few more minutes.

Pour in the broth, tomato sauce, diced tomatoes and tomato paste. Stir, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.

Add the beans, stir, then cover and simmer for 30 more minutes or longer if you have the time.

Makes 12 servings.