1 tablespoon extra virgin olive oil
2 bell peppers, chopped (any color)
1 1⁄2cups mushrooms, chopped (white or baby Bella)
1 large sweet onion, chopped
2 stalks of celery, chopped
3 garlic cloves, minced
1 tablespoon chili powder
1 tablespoon dried oregano
1 teaspoon cumin
1⁄4 teaspoon salt
1 (15 ounce)can pinto beans
1 (15-ounce)can of black beans
1 (14 ½ounce) can no-salt-added diced tomatoes
optional garnishes:
Sour Cream, Shredded Cheddar Cheese, Diced Onion
In a large saucepan, heat oil over medium heat. Add peppers, mushrooms, onion, celery, and garlic. Cook for about 7 minutes, until vegetables begin to soften. Add seasonings and continue to cook for an additional 5 minutes, stirring occasionally.
Add beans and tomatoes with all their juices and bring to a gentle simmer. Simmer for 25 to 30 minutes, until the chili is fragrant and slightly thickened.
Garnish with sour cream, cheddar cheese, and diced onion if desired.
*Chef tip * My family loves this chili with a grilled sliced hot dog on top with the above-mentioned garnishes and a little yellow mustard. The perfect deconstructed low-carb and keto-friendly chili dog! ENJOY!
This recipe without the optional garnish is both Vegan and Gluten Free.
Makes 8 cups of chili.
