Vegetarian Chili

180mg

INGREDIENTS

• 3 tbsp of J & Jay’s Olive oil or J & Jay’s Coconut oil

• 1 yellow onion, chopped

• 1 red bell pepper, chopped

• 2 carrots, peeled and chopped

• 3 cloves garlic, minced

• 1 jalapeño, finely chopped

• 1 tbsp tomato paste

• 1 canned pinto beans

• 1 canned black beans1 canned kidney beans

• 1 canned fire roasted tomatoes

• 3 canned low-sodium vegetable broth

• 2 tbsp chili powder

• 1 tbsp ground cumin

• 2 tsp dried oregano

• 2 tsp salt

• 2 tsp black pepper

• Cilantro, for garnishing

INSTRUCTIONS

1. In a large pot over medium heat, add J & Jay’s olive oil/coconut oil. Add onion, bell pepper, and carrots. Sauté until for about 5 minutes until soft.

2. Add garlic and jalapeño and cook for about 1 minute until fragrant.

3. Add tomato paste and stir to coat vegetables. Add tomatoes, beans, broth, and seasonings. Season with salt and pepper to taste.

4. Bring to a boil then reduce heat and let simmer for another 30 minutes.

5. Serve while hot.

TIPS

• Add amount of infused olive oil/coconut oil based on desired dosages.

• For non-vegans, top with sour cream and cheese. Can also be eaten with crisps or bread.

• Simmer for longer if to thicken and further boost flavours.

• Flexible recipe, add preferred vegetables to this recipe