Credits: Delicious Plants
- 3 tablespoons oil
- 1 red onion finely chopped
- 1 red bell pepper finely chopped
- 3 small carrots finely chopped
- 2 ribs celery chopped
- 2 medium green chillies finely chopped
- 2 tablespoons crushed garlic
- 1 – 2 tablespoons chili powder
- 3 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 2 15 oz cans of diced tomatoes
- 1 15 oz can of butter beans rinsed under cold water and drained
- 2 15 oz cans of red kidney beans rinsed under cold water and drained
- 2 cups vegetable stock
- fresh cilantro
- lime juice
- ripe avocado
- Heat oil in a large pot over medium heat. Once hot, add the chopped red onion, red pepper, carrots, celery and green chilies to the pot and stir to combine. Let the mixture sauté for 8 – 12 minutes until the onions are translucent.
- Add the crushed garlic and mix in. Add 1 – 2 tablespoons of chili powder depending on how hot you like your chili. Add in the rest of the spices, the cumin, smoked paprika, dried oregano and salt. Stir to combine and let it all cook together for 1 minute.
- Add the diced tomatoes with their juices to the pot along with the rinsed butter beans, kidney beans and vegetable stock. Mix it all together very well and cook on high for 5 minutes.
- After the mixture has warmed through thoroughly, reduce the hear, cover and allow to simmer for 30 minutes.
- Once the chili has reduced, adjust the taste to your preferences and serve over rice. Garnish with fresh cilantro, avocado, drizzle with lime juice and enjoy.