Vegetarian Three-Bean Chili

• 1 tbsp olive oil
• 1 medium onion, diced
• 1 stalk of celery, diced
• 1 carrot, diced
• ½ red, yellow, or orange bell pepper, diced
• ½ jalapeno, diced (optional)
• 6 cloves of garlic, chopped
• 2-3 tbsp chili powder, to taste
• 2 tsp cumin powder
• 1 tsp coriander
• 1 tsp garlic powder
• ½ tsp oregano
• Pinch of crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• 2 (16-oz) cans diced tomatoes
• 1 (16-oz) kidney or black beans
• 1 (16-oz) can of chili or pinto beans
• 1 (16-oz) can of white beans or white cannelloni beans
• 1 (7-oz) can of whole green chiles, diced
• 1 (15-oz) can of tomato sauce
• 1 bay leaf
• Pinch of sugar, to taste, if needed

• Cheddar cheese, shredded
• Green onion, diced
• White onion, diced
• Cilantro, chopped
• Sour cream
• Hot sauce
• Saltine Crackers
• Tortilla chips

How to Make Vegetarian Three-Bean Chili

Heat olive oil in a Dutch oven over medium heat, and add onion, celery, carrot, bell pepper, and jalapeno. Cook, stirring frequently, for about 4-5 minutes.

Add garlic, chili powder, cumin,  coriander, garlic powder, oregano, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste. Cook for 60 seconds, stirring constantly.

Add the tomatoes, beans, tomato sauce, green chiles, and bay leaf.

Cook covered on low heat on the stove, or on low in your slow-cooker, or at 250 degrees in the oven.

Cook all day, stirring occasionally, if possible.

Taste before serving and re-season if needed. Remove the bay leaf before serving.

Ladle into bowls and top with desired toppings. Enjoy.