Vegetarian Chili

Ingredients

2-3 tbsp extra virgin olive oil

2 white onions, diced small

4-5 garlic cloves, minced

3 carrots, diced small

3 celery sticks, diced small

1 pack white mushrooms, diced

2 cans diced fire roasted tomatoes

1 jalapenos, diced small

1 red bell pepper, diced small

1 green bell pepper, diced small

1 can black beans

1 can pinto beans

1 can kidney beans

2 cups vegetable broth

¼ cup heavy cream

2 bay leaf

1 tsp cumin seeds

Salt to taste

1 tsp garlic powder

1 tsp onion powder

½ tsp black pepper powder

1 tsp cumin powder

1 tbsp paprika

½ tbsp cayenne

Garnishes: chopped cilantro, avocado slices, jalapeños slices, mexican cheese blend, tortilla strips

Instructions

1. In a soup pot add olive oil on medium heat until simmering. Add cumin seeds and once they start popping add in onions, carrots, celery, red bell pepper, green bell pepper, and jalapenos. Add salt to soften the veggies and cook for 10 mins.

2. When the veggies have softened add minced garlic and cook until fragrant. Add in roasted diced tomatoes, mushrooms, black beans, pinto beans, and kidney beans. Stir well.

3. Add in the spices (garlic powder, onion powder, black pepper powder, cumin powder, cayenne, paprika and salt to taste). Mix and cook the spices for 2-3 mins.

4. Add the veggie broth and heavy cream and stir. Bring to a boil on low flame for 45 mins.

5. Serve chili in a bowl and add toppings of your choice. Enjoy!