20 | 40 | 60 serves - 4
1 medium red onion, chopped
1 large red bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
2 tablespoons extra-virgin olive oil
4 cloves garlic, pressed or minced
2 tablespoons chilli powder
2 teaspoons ground cumin
1 ½ teaspoons smoked paprika
1 teaspoon dried oregano
2 small cans chopped tomatoes
2 cans black beans, rinsed and drained
1 can chickpeas, rinsed and drained
500ml vegetable stock
1 bay leaf
1 packet fresh coriander
2 teaspoons lime juice
Garnishes
Chopped corriander
Sliced avocado
Tortilla chips
Sour cream
Grated cheese
Fry chopped onion, bell pepper, carrot, celery and salt. About 7 to 10 minutes.
Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook 1 minute.
Add chopped tomatoes, drained black beans and pinto beans, vegetable broth and bay leaf. Simmer, for 30 minutes.
Remove the chili from the heat and discard the bay leaf. Blend or mash some of the chilli.
Add coriander and lime. Serve with garnish
From: https://cookieandkate.com/vegetarian-chili-recipe/