VEGETARIAN CHILI RECIPE (MY FAVORITE)

Ingredients

• 2 tablespoons olive oil
• 1 medium onion chopped
• 1 jalapeno pepper chopped
• 1 red bell pepper seeded and chopped
• 2 carrots chopped
• 2 stalks celery chopped
• 3 cloves garlic minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1 teaspoon dried thyme
• 28 oz can diced tomatoes
• 28 oz can black beans rinsed and drained
• 15 oz can pinto beans rinsed and drained
• 2 1/2 cups vegetable broth (or water)
• 1 tablespoon balsamic vinegar

Toppings (optional):

• handful cilantro chopped
•  avocado slices
•  tortilla chips
•  sour cream
•  grated cheddar cheese
•  lime wedges

Instructions

1. In a large pot over medium heat, add olive oil, onion, jalapeno, bell pepper, carrot and celery. Stir and cook, stirring occasionally, until the vegetables are soft but still yielding a crunch - about 8 to 10 minutes.
2. Add garlic, chili powder, cumin, turmeric, paprika, salt and thyme and stir well. Cook for 1 minute.
3. Stir in canned tomatoes and their juices, black beans, pinto beans, vegetable broth and balsamic vinegar. Bring to a gentle boil and lower the heat to a simmer. Cook for 45 minutes with the lid slightly askew, stirring occasionally.
4. Take about a third of the chili (or less) and add it to a blender. Blend until smooth, return to the pot and stir well.
5. Serve with toppings of your choice.

https://www.pickledplum.com/vegetarian-chili-recipe/