2 tablespoons olive oil
1 medium red onion, chopped
2 medium carrots, chopped
1 large red bell pepper, chopped
2 ribs celery, chopped
1 jalapeño, chopped
6 oz. baby Portobello mushrooms, chopped
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons cumin
1 ½ teaspoons smoked paprika
1 28 oz. can diced tomatoes, with juices
1 can reduced sodium pinto beans, rinsed
2 cans reduced sodium kidney beans, rinsed
2 cups reduced sodium vegetable broth
1 bay leaf
2 tablespoons fresh, chopped cilantro
2 tablespoons reduced fat sour cream OR non-fat Greek yogurt
1. In large Dutch oven or heavy-bottomed pan over medium heat, warm olive oil until shimmering. Add chopped garlic, onion, bell pepper, carrot, celery, mushrooms, and jalapeños. Stir to combine and cook until vegetables are translucent, or about 7-10 minutes.
2. Add the garlic, chili powder, cumin, smoked paprika. Cook approximately 1 minute.
3. Add diced tomatoes, beans, vegetable broth and bay leaf. Stir to combine and let mixture come to a simmer. Turn heat to low and let simmer for 30 minutes, stirring occasionally. Remove chili from heat.
4. Divide into bowls, add toppings as desired, and enjoy!
Yield: 4-6 servings
Recipe adapted from Cookieandkate.com