Vegetarian Bean Chili

Name: Vegetarian Bean Chili
Yield: 10
Ingredients: 1 large carrot, peeled and diced; 2 stalks celery, diced; 1 medium white onion, diced; 1 tablespoon chili powder; 1 tablespoon cumin; 1 can tomato paste; 1 tomato, diced; 1 can tomato sauce; 2 tablespoons vegetable oil; 2 cans chili beans; 6 cans kidney bean, (3 cans black beans, 3 cans kidney or 6 cans of any similar beans) - drained

Recipe by Paul Wefel from tasty.co

Sides

Ingredients

10 servings

•

1 large carrot, peeled and diced
•

2 stalks celery, diced
•

1 medium white onion, diced
•

1 tablespoon chili powder
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1 tablespoon cumin
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1 can tomato paste

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1 tomato, diced
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1 can tomato sauce
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2 tablespoons vegetable oil
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2 cans chili beans
•

6 cans kidney bean, (3 cans black beans, 3 cans kidney or 6 cans of any similar beans) - drained

Instructions

Add oil to a large pot and set heat to medium low. Then, add the diced onions and sauté until soft.
Once the onions are soft, add the carrots and celery and cook for another minute.
Add spices, tomato paste and diced tomatoes and mix. Then, add the drained beans and the undrained chili beans.
Put the lid on and with the pot on low, let the mixture simmer for at least 20 minutes and up to an hour, stirring occasionally.
Right before serving, stir in the tomato sauce.
Serve with chips or rice, and top with cheese and your favorite toppings (avocado, salsa, sour cream, onions, cilantro, etc.).