1 tablespoon olive oil
1 onion, chopped
2-3 cloves garlic, minced
1 carrot, halved lengthwise and sliced
1 red, green or yellow pepper, chopped
2 tomatoes, diced or 28 oz jar diced tomatoes
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
3 cups cooked red, black, azuki or kidney beans
1 cup spring water or low-sodium vegetable stock
2 tablespoons organic tomato paste
1 teaspoon Celtic sea salt
In a large saucepot, heat the oil over medium heat. Add onion and garlic and sauté until the onion starts to brown. Add carrots, pepper, tomato, chili powder, cumin and oregano. Sauté for 5 minutes. Add Celtic sea salt, water/broth, and tomato paste and stir to combine. Add beans, cover and simmer for 10-15 minutes.
Add other vegetables like celery, zucchini or summer squash.
Add cooked brown rice for a tasty rice and bean dish.
Add seitan (wheat protein) for a vegetarian "ground beef" chili.
For a non-vegetarian version, add organic grass-fed ground beef or organic ground turkey.