Veggie Chili

Here is my adapted version of Eat Shrink and be Merry‘s Vegetarian Chili

What You’ll Need:
1 tsp olive or vegetable oil
1.5 cups chopped red onion
1 cup each chopped green bell pepper and chopped celery
2 tsp minced garlic
1 pkg vegetarian ground beef (Optional. I choose not to use this)
1.5 tbsp chili powder
2 tsp each ground cumin and dried oregano
1 tsp ground coriander
1/2 tsp crushed red pepper flakes
1/4 tsp ground cinnamon
1 can (28oz/796 ml) no salt added diced tomatoes, undrained
2 cans (19oz/540 ml each) beans*
1 can low sodium tomato sauce
1 cup vegetable broth
1 tbsp brown sugar (you can substitute with 3/4 tbsp agave)
1/4 cup chopped cilantro (substitute with parsley if you’re not a cilantro fan)
Salt and Pepper to taste

Directions

• Heat oil in a large, non-stick pot over medium-high heat. Add onions, green pepper, celery, and garlic.  Cook and stir until veggies begin to soften, about 5 minutes
• Add veggie ground beef (if using), chili powder, cumin, oregano, coriander, red pepper flakes, and cinnamon. Mix well and cook for 1 more minute. Add undrained tomatoes, beans, tomato sauce, broth, brown sugar, salt and apper. Bring mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
• Remove from heat and stir in cilantro
• Top with greek yogurt, sour cream, shredded cheese, avocado slices… or whatever toppings you enjoy!

*When you are picking beans for this recipe chose from red kidney, black beans, chickpeas, navy beans, cannellini beans or lentils.Personally, I like the combo of red kidney and black beans. But pick your favorites!
*You can also use dried beans, just make sure they measure out to the same amount as the canned ones when cooked.