Vegan Chili

2 tbsp olive oil
1 medium onion, finely chopped
3 large cloves garlic, minced
3-4 small celery stalks, finely chopped
2 large sweet peppers (red, yellow, or orange), diced
3 small-medium carrots, diced
2 cups tomato puree
6 cups cooked kidney beans
4 tbsp chili powder
1 tbsp ground cumin
1 tsp paprika
1/2 tsp crushed red pepper (or to taste)
1 tsp dried cilantro
1 tsp salt (add more to taste if desired)

Add olive oil and onion to soup pot. Saute on low until the onions are soft and golden. Add a little water if needed to prevent sticking. Add garlic and stir until it becomes aromatic. Add other vegetables and 2 cups of water. Add spices and simmer until vegetables are tender. Add tomato puree and beans. Bring to a simmer and cook for about 20 minutes to allow flavors to meld.

Number of Servings: 12

Recipe submitted by SparkPeople user FOXSUMMER.