Veggie-Packed Chili

This football friendly chili is hearty, satisfying, veggie-packed, and will leave you feeling full for hours.

Vegan, gluten-free, grain-free, refined sugar-free, soy-free.

Yield: 4 bowls

Prep Time: 30 Minutes

Cook time: 30 Minutes

From: OhSheGlows.com

Ingredients:

1 1/2 tablespoons extra-virgin olive oil
2 cups (280 g) diced sweet onion (about 1 medium/large)
2 tablespoons minced garlic (about 4 large cloves)
2 medium jalapeños (80 g), seeded (if desired) and finely chopped
1 cup (115 g) finely chopped celery (about 2 large stalks)*
1 red pepper (seeded + diced) OR (my favorite) about ½-1 cup fire roasted red pepper, diced (from a jar—I buy mine from whole foods)
1 (28-oz/796 mL) can diced tomatoes, with juices
1 cup (250 mL) low-sodium vegetable broth
6 tablespoons (90 mL) tomato paste
1 (15-oz/398 mL) can kidney beans, drained and rinsed
1 (15-oz/398 mL) can pinto or navy beans, drained and rinsed
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2 to 3/4 teaspoon fine grain sea salt, to taste
1/4 teaspoon ground cayenne pepper (optional)
1 teaspoon hot sauce (optional)

In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
Add the jalapeños, celery, and bell pepper and sauté for another 5 to 7 minutes or so, until softened.
Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
Add the drained and rinsed beans, along with the chili powder, cumin, oregano, and salt. Simmer the mixture, uncovered, until thickened, about 10 to 15 minutes.
Add the cayenne and hot sauce to taste, if using. Taste and season with additional salt if desired.
Serve with toppings as desired.

* I recommend finely chopping the celery so it cooks faster.
* Try swapping the raw red pepper for jarred roasted red pepper. It makes the flavour simply out of this world!