Spicy Veggie Chili

Yields: 6-8 servings       Prep: 45 min

Ingredients

• 3 tbsp extra virgin olive oil
• 1 white or yellow onion, finely chopped
• 1 carrot, shredded
• 2-3 cloves garlic, pressed or finely chopped
• 1 jalapeño pepper, seeded and medium chopped
• 2 red bell peppers, seeded and medium chopped
• 3 (12-oz) cans black beans, drained and rinsed
• 1 (12-oz) can kidney beans, drained and rinsed
• 2 (12-oz) cans diced tomatoes
• 1 (12-oz) can tomato sauce
• ½ tsp red pepper flakes
• 2 tbsp ground cumin
• 2 tsp paprika
• 1 1/2 tbsp chili powder of your choice
• 1 cup purified water or stock
• 1 tsp sea salt
• 1 1/2 tsp course black pepper

Directions

1. Heat the olive oil in a large pot over medium heat. Add the chili flakes, onion, carrot and 1 tsp salt, sauté until the onion is translucent, about 5 minutes.


2. Next, add the jalapeno, cumin, paprika, chili powder and garlic, and sauté 2-3 minutes until very fragrant. Add the 2 cans of diced tomatoes, with the liquid to deglaze the bottom of the pan. Stir the bottom of the pot well to pick up all of the spices.


3. Finally, add the beans, bell pepper, tomato sauce, water, salt and pepper. Stir well and cook for at least 1/2 hour to allow the flavors to combine. Let stand for 5 minutes and serve immediately.