Ingredients
The following ingredients have 4 Servings
- 2 tablespoons olive oil
- 1 medium onion (chopped)
- 1 or 2 jalapeno pepper (chopped)
- 1/2 red bell pepper (seeded and chopped)
- 2 carrots (chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1/2 teaspoon turmeric powder
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon dried thyme
- 28 oz can diced tomatoes
- 28 oz can black beans (rinsed and drained)
- 15 oz can pinto beans (rinsed and drained)
- 2 1/2 cups vegetable broth (or water)
- 1 tablespoon balsamic vinegar
- handful cilantro (chopped)
- avocado slices
- tortilla chips
- sour cream
- grated cheddar cheese
- lime wedges
Instruction
- In a large pot over medium heat, add olive oil, onion, jalapeno, bell pepper, carrot and celery. Stir and cook, stirring occasionally, until the vegetables are soft but still yielding a crunch – about 8 to 10 minutes.
- Add garlic, chili powder, cumin, turmeric, paprika, salt and thyme and stir well. Cook for 1 minute.
- Stir in canned tomatoes and their juices, black beans, pinto beans, vegetable broth and balsamic vinegar. Bring to a gentle boil and lower the heat to a simmer. Cook for 45 minutes with the lid slightly askew, stirring occasionally.
- Take about a third of the chili (or less) and add it to a blender. Blend until smooth, return to the pot and stir well.
- Serve with toppings of your choice.
