Vegetarian Chili

Ingredients

1 tbsp. olive oil 1 onion, chopped

1 red bell pepper, chopped

2 carrots, peeled and finely chopped

3 cloves garlic, minced

1 jalapeño, finely chopped

1 tbsp. tomato paste

1 (15.5-oz) can pinto beans, drained and rinsed (no salt added or low sodium)

1 (15.5-oz) can black beans, drained and rinsed (no salt added or low sodium)

1 (15.5-oz) can kidney beans, drained and rinsed (no salt added or low sodium)

1 (28-oz.) can fire roasted tomatoes

3 c. vegetable broth (no salt added or low sodium)

2 tbsp. chili powder

1 tbsp. cumin

2 tsp. oregano

kosher salt (to taste)

Freshly ground black pepper (to taste)

For Serving:

Shredded cheddar

Sour cream

Fresh cilantro (chopped)

In a large pot over medium heat, heat olive oil then add onion, bell pepper, and carrots. Sauté until soft about 5 minutes.
Add garlic and jalapeño and cook until fragrant, 1 minute.
Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.
Bring to a boil then reduce heat and let simmer, 30 minutes.
Serve with cheese, sour cream, and cilantro.