Bean and Vegetable Chili

Ingredients

• •2 tablespoons olive oil
• •1 large onion, diced
• •3 cloves garlic, minced
• •2 bell peppers, diced
• •2 cans (15 oz each) kidney beans, drained and rinsed
• •1 can (15 oz) black beans, drained and rinsed
• •1 can (28 oz) crushed tomatoes
• •1 cup vegetable broth (gluten-free)
• •2 tablespoons chili powder
• •1 teaspoon cumin
• •to taste Salt and pepper

Directions

1. 1Heat olive oil in a large pot over medium heat. Add diced onion and cook for 5 minutes until softened.
2. 2Stir in minced garlic and diced bell peppers, cooking for another 3 minutes.
3. 3Add chili powder and cumin, stirring constantly for 1 minute to bloom the spices.
4. 4Pour in crushed tomatoes, vegetable broth, and all beans. Stir well to combine.
5. 5Bring to a boil, then reduce heat and simmer uncovered for 25-30 minutes, stirring occasionally.
6. 6Season with salt and pepper to taste. Serve hot with desired toppings like sour cream or cornbread.

💡 Slow cooker: cook LOW 5–6 hours, or HIGH 2–3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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