Spicy Vegetarian Chili

Ingredients

• 3 tablespoons olive oil
• 1 yellow onion, (finely chopped)
• 1 red bell pepper, (finely chopped)
• 2 carrots, (peeled and chopped)
• 2 celery stalk, (finely chopped)
• 2 serrano chile, (finely chopped )
• 4 cloves garlic, (minced)
• 3 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 cups vegetable broth
• 2 (15-ounce) cans fire-roasted diced tomatoes
• 1 (15-ounce) can dark red kidney beans, (drained and rinsed)
• 1 (15-ounce) can black beans, (drained and rinsed)
• 2 tablespoons your favorite spicy hot sauce
• 1 tablespoon fresh lime juice
• optional toppings: shredded cheese, sour cream, cilantro, hot sauce

Steps

1. 1

   Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook for 20 minutes, stirring occasionally, until onions begin to caramelize.

2. 2

   Add bell pepper, carrots, celery, serrano chile and garlic. Raise heat to medium-high and cook 10 minutes, stirring occasionally.

3. 3

   Add chili powder, cumin, paprika, oregano, salt and black pepper. Stir to combine and cook for 1 minute.

4. 4

   Add broth, diced tomatoes, kidney beans, black beans, and hot sauce. Stir together and bring to a boil. Reduce heat to low and simmer for 45 minutes to 1 hour, uncovered, until the thickness of the chili is to your liking. The longer it simmers, the thicker it gets.

5. 5

   Remove from heat, mix in fresh lime juice and taste. Season with more salt if necessary.

6. 6

   Serve in bowls topped with shredded cheese, sour cream, cilantro and more hot sauce if desired.