Spicy Veggie Chili

This is a recipe I have perfected over the years. The secret ingredient in this chili is the chilis in adobo. It gives the chili its distinctive heat and flavor. This chili is nutrient packed and makes a whole lot of chili that can be used for leftovers/meal prep for the week.

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 medium sweet onion, diced

• 2 large carrots, diced

• 2 stalks celery, diced

• 1 green bell pepper, seeded and diced

• 1 red bell pepper, seeded and diced

• 3 tbs garlic

• 1-2 tablespoon finely chopped chipotles in adobo

• 1 tablespoon ground cumin

• 1 tablespoon chili powder

• 1 tablespoon of taco seasoning

• 2 teaspoons Italian seasoning

• 2 teaspoons paprika

• 1 teaspoon cinnamon

• 1 teaspoon cayenne pepper (optional)

• Salt and pepper to tate

• 1 (14.5 oz) can of petite diced tomatoes

• 1 (14.5 oz) can crushed tomatoes

• 3 cups of vegetable broth

• 1(14.5-ounce) cans red kidney beans, drained and rinsed

• 1 (14.5-ounce) can black beans, drained and rinsed

• 1 (14.5-ounce) can black beans, drained and rinsed

• Cornstarch if needed to thicken)

Method

• Heat oil, onion, garlic, and a little salt and pepper a large pot over medium heat until garlic is fragrant and onions are translucent.

• Add, carrot and celery, bell peppers, chili in adobo, and seasonings, stirring occasionally, until vegetables are softened but not browned, 10 to 12 minutes.

• Add canned tomatoes, beans, and 3 cups veggie broth. Bring to slow roll boil, then reduce heat to low and simmer, uncovered, for 30-45 minutes.

• Test taste the chili and then season to taste. Every time I make this I end up tweaking it a bit at the end. Sometimes it’s a bit more cinnamon, other times it needs a punch of cayenne.

• Once its to your liking ladle up and serve with your favorite chili toppings.