I tablespoon olive oil 

½ medium onion, chopped 

2 tablespoons dried oregano 

1/2 tablespoon salt 

I teaspoon ground cumin 

2 bay leaves 

3 stalks celery, chopped 

2 carrots chopped into half moons

2 green bell peppers, chopped 

2 red bell peppers, chopped

3 cloves garlic, chopped 

2 (4 ounce) cans chopped green chili peppers, drained 

¼ cup chili powder

1 (15 ounce) can kidney beans, drained

1 (15 ounce) can garbanzo beans, drained

1 (15 ounce) can black beans

1 (15 ounce) can pinto beans

2 (28 ounce) cans whole peeled tomatoes, crushed 

4 cups veggie broth

 

Heat olive oil in a large pot over medium heat. Stir in onion and season with oregano, salt, cumin, and bay leaves. Cook and stir until onion is tender; stir in celery, green bell peppers, and garlic. Add green chile peppers and cook until heated through.

 

Stir in tomatoes and veggie broth; season with chili powder and black pepper. Stir in kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer for 45 minutes.

 

 

This is the bare bones recipe for a delicious tasting chili, however, customizing this by adding other approved veggies you love- like zucchini, squash, carrots, etc are all lovely! You may want to add more beans too! 

 

Using it to top a baked yam is another way to use this recipe, and make sure you get creative with approved toppings like avocado, cilantro, and jalapeño if you like spice!

Cheers,