Ingredients:
- 2 tbsp Olive Oil
- 1 onion
- 1 Red pepper
- 2 Carrots
- 2 Celery Stalks
- 1 Chopped jalameno ( omit if you don't like spicy )
- 1/2 tsp Himalatan salt*
- 2 Manitoba garlic cloves ( pressed )**
- 2 tbsp Mexican chili powder***
- 2 tsp cumin (or 2 drops cumin+ oil)
- 11/2 tsp smoked paprika****
- 1 tsp dried oregano
- 1 Large can or jar diced tomatoes
- 1 Cup water ( or add more canned tomatoes )
- 2 tsp vegetable better than bouillon
- 1 Can black beans
- 1 Can pinto beans
- 1 Can red kidney beans
- 1 Lime ( Halved )
- 1 Diced avocado
- 1/2 Cup chopped fresh cilantro
Instructions:
- Toffuti sour cream, avocado, cilantro, tortilla chips and 1/2 lime as granishes.
- Heat olive oil over medium heat and add chopped onion, red pepper, carrots, celery and jalapeno. Saute 10-15 mins until onions are translucide and vegetables and almost fully cooked.
- Add pressed garlic, chili powder, paprika, cumin, Mexican powder, salt and oregano.
- Stir until fragrant ( about 1 minute).
- Add tomatoes, water( if using ), vegetable bouillon and all three cans of drained beans ( don't rinse the beans it'll help thicken the chili ).
- Bring to gentle boil and let simmer 30 mins until celery is fully cooked. Remove from heat. Use an immersion blender to blend some of the chili, until it's reached a good chili consistency. I lek mine with lots of chunks.
- Squeeze half the lime into the chili and add salt to taste. Garnish with Toffuti sour cream, avocados and cilantro. You can add an extra squeeze of lime juice. Sometimes I even add crush tortilla chips when I'm in the mood.