3 Bean Veggie Chili
A flavorful, hearlty veggie chili that is packed with veggies and three types of beans. This is perfect for meal prep!
Ingredients
- 1 tablespoon avocado oil
- 1 sweet bell pepper, chopped
- 2 carrots, peeled, and diced
- 3 celery stalks, diced
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 1-2 jalepeños, seeds removed and minced
- 3 cups vegetable broth
- 1 (15.5 ounce) can pinto beans, drained and rinsed
- 1 (15.5 ounce) can black beans, drained and rinsed
- 1 (15.5 oz.) can red kidney beans, drained and rinsed
- 1 (28 ounce) can diced tomatoes
- 2 bay leaves
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon and one pinch sea salt
Optional Toppings
- green onions, cilantro, avocado
Instructions
- In a large Dutch oven or 8-quart pot, add 1 tablespoon avocado oil and turn heat to medium/high. Once heated add bell pepper, carrots, celery, onion, garlic, jalapeños and a pinch of salt. Sauté for 7 minutes or until onions are translucent.
- Add 3 cups vegetable broth, beans, diced tomatoes with their juices and spices (bay leaves, chili powder, cumin, oregano, salt). Stir, increase heat and bring to a boil. Once boiling, reduce heat to medium and cook for 15-20 minutes uncovered (depending on how done you like your veggies). Stir every few minutes.
- Discard bay leaves and serve with optional toppings, if desired.
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