Ingredients:
3 carrots
3 celery
1 medium onion
4 garlic cloves
Large can crushed tomatoes
2 Tbsp tomato paste
Chopped mushrooms
1 red pepper
1 jalapeno
3/4 carton low sodium chicken stock
1 small can corn
1 can black beans
1 can kidney beans
Spices:
1/4 cup chilli powder
2 tsp cumin
1 tsp cayenne
2 tsp paprika
2 Bay leaves
2 Tbsp oregano
Basil and any other herbs you like
Chop onions and sauté until transparent. Add in chopped carrots, celery and garlic. Add chopped pepper, jalapeño and mushrooms. Stir in spices and cook until vegetables are soft. Add in stock, crushed tomatoes, beans, corn and tomato paste. Simmer for about half an hour.
Tip: scoop left over tomato paste and freeze into tablespoon portions so there is no waste.
Add salt and pepper as you go.
Top with cheese, Greek yogurt or sour cream, tortilla chips and cilantro.
This is an easy, healthy chili recipe I make quite often to have as a quick and healthy supper.
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