Vegan chili

Ingredients: Makes 4 servings 

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups  diced tomatoes
• 3 1/2 cups vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can chickpeas, drained and rinsed​

Directions:

• Heat the oil in a large pan oven or large heavy pot over medium-high heat.
• Chop and add the onion, carrots, and celery. Sauté, stirring often, until the onion is soft and translucent, about 5 minutes.
• Add the garlic and sauté for 1 minute. Add the chili powder and cumin and stir until well combined.
•  Stir in the tomatoes and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 20-25 minutes.
• Season with salt to taste. Serve with a sprinkling of cilantro, if desired.
• Enjoy!
• Some extras to enjoy with the chili: Sautéed spinach or kale, corn, sweet potatoes 

 

• Nutrition: Per serving -Makes 4
  Calories: 267
  Fat: 2.7
  Carbs: 46.9
  Protein: 15.3
  Fiber: 16.9
  ​Sugar: 7.8