Vegetarian Chili

Ingredients

• 1 tbsp. olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 2 carrots, peeled and finely chopped
• 3 cloves garlic, minced
• 1 jalapeño, finely chopped
• 1 tbsp. tomato paste
• 1 (15.5-oz) can pinto beans, drained and rinsed
• 1 (15.5-oz) can black beans, drained and rinsed
• 1 (15.5-oz) can kidney beans, drained and rinsed
• 1 (28-oz.) can fire roasted tomatoes
• 3 c. vegetable broth
• 2 tbsp. chili powder
• 1 tbsp. cumin
• 2 tsp. oregano
• kosher salt
• Freshly ground black pepper
• Shredded cheddar, for serving
• Sour cream, for serving
• Cilantro, for serving

Instructions

1. In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots.
2. Sauté until soft about 5 minutes.
3. Add garlic and jalapeño and cook until fragrant, 1 minute.
4. Add tomato paste and stir to coat vegetables.
5. Add tomatoes, beans, broth, and seasonings.
6. Season with salt and pepper to taste.
7. Bring to a boil then reduce heat and let simmer, 30 minutes.
8. Serve with cheese, sour cream, and cilantro.