Mama Vegan Chili

Ingredients

• 12 tablespoons olive oil
• 21 large onion, diced
• 34 cloves garlic, minced
• 42 bell peppers (any color), diced
• 52 carrots, diced
• 62 celery stalks, diced
• 71 cup dried lentils (green or brown), rinsed
• 81 can (15 oz) black beans, drained and rinsed
• 91 can (15 oz) kidney beans, drained and rinsed
• 104 cups vegetable broth or bone broth
• 112 cups diced fresh tomatoes (or one 14 oz can diced tomatoes)
• 122 tablespoons tomato paste
• 132 tablespoons chili powder
• 141 tablespoon ground cumin
• 151 teaspoon smoked paprika
• 161/2 teaspoon cayenne pepper (adjust to taste)
• 171 teaspoon dried oregano
• 18Sea salt and black pepper to taste

Instructions

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat.

2. 2

   Add onion and cook until softened, about 5 minutes.

3. 3

   Add garlic, bell peppers, carrots, and celery. Cook for another 5 minutes, stirring occasionally.

4. 4

   Add chili powder, cumin, smoked paprika, cayenne, and oregano. Stir to coat vegetables and cook for 1 minute until fragrant.

5. 5

   Add tomato paste and stir to combine.

6. 6

   Add lentils, black beans, kidney beans, diced tomatoes, and broth. Stir well.

7. 7

   Bring to a boil, then reduce heat to low. Cover and simmer for 30-40 minutes, until lentils are tender.

8. 8

   Season with salt and pepper to taste.

9. 9

   For thicker chili, remove lid and simmer uncovered for an additional 10 minutes.

10. 10

    Serve hot, garnished with fresh cilantro and diced avocado if desired.