The best vegan chili

Inspired by Oh She Glows

Makes 4 servings

Ingredients:

• 1.5 tbsp extra virgin olive oil
• 2 cups diced sweet onion
• 2 tbsp minced garlic (about 4 med/lg cloves)
• 2 jalapeños, seeded (if desired) and diced
• 1 cup diced celery
• 1 lg. red bell pepper, seeded and diced
• 1 (28-oz) can diced tomatoes
• 1 cup vegetable broth
• 6 tbsp tomato paste
• 1 (15-oz) can kidney beans, drained and rinsed
• 1 (15-oz) can pinto beans, drained and rinsed
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1/2-3/4 tsp sea salt, or to taste
• 1/4 teaspoon ground cayenne pepper

Directions:

• In a large pot, saute the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
• Add the jalapeños, celery, and bell pepper and saute for another 5-7 minutes or so, until softened.
• Add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
• Add the drained and rinsed beans, along with the chili powder, cumin, oregano, salt, cayenne, and hot sauce. Simmer the mixture until thickened, about 10-15 minutes and adjust seasonings to taste if necessary.
• Serve with sliced avocado and chopped green onion if desired.

I've tried many vegan chili recipes, and I have to say, this one takes the cake! It's so flavorful and will keep you full for hours with all that fiber and protein. Enjoy :)