Directions

1. Sauté the Base Veggies. In a large saucepan, heat the vegetable oil over medium heat. Add the carrots, celery, onions, and mixed herbs. Cook for 10–12 minutes, stirring occasionally, until the vegetables are soft. If the mixture starts to stick, add a splash of water.

2. Add Garlic, Peppers and Spices. Stir in the garlic, red and green peppers, and cook for another 5 minutes, until slightly softened. Add the chili powder and smoked paprika, stir well, and cook for 1 minute to release the flavors.

3. Build the Chili. Mix in the tomato purée and cook for 1 more minute. Add the kidney beans, black beans, chopped tomatoes, and vegetable stock. Stir everything together until well combined.

4. Simmer. Bring the chili to a boil, then reduce the heat and simmer for 25–35 minutes, stirring occasionally, until the beans are tender and the sauce has thickened.

5. Serve and Enjoy. Spoon the chili over cooked rice and top with grated cheddar cheese and a dollop of sour cream, if desired. It’s also great with avocado, lime wedges, or fresh cilantro. Also goes well with Nachos!