It’s now officially autumn and to me, that calls for more soups & stews. This is an easy, quick recipe that keeps you full & satisfied! ⠀
1 TB olive oil
1 large onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 carrot, diced
2 TB chili powder
2 tsp cumin
2 tsp smoked paprika
1 28oz can diced tomatoes
1 can of black beans, drained & rinsed
1 1/2 cups veggie broth
2 TB tomato paste
Add oil to a large pot and add onion, garlic, pepper and carrot. Cook until tender (about 7 minutes).
Add all the seasonings to the pot. Stir and cook for 1 minute.
Add the tomatoes, chickpeas, broth & tomato paste to the pot. Stir to combine.
Bring to a boil, then top with a lid to simmer for 25 minutes.
After simmer, mash some of the chili with a potato masher to make it nice and chunky. Garnish with cilantro, vegan cheese, hot sauce or whatever you’d like!
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