Veggie Loaded Chili

Ingredients: 

• 1-2 Tbsp olive oil

• 1 medium yellow onion, finely chopped

• 4 cloves fresh garlic, finely chopped

• 1 small fresh zucchini 

• 3 medium sized carrots

• 1 bundle celery

• 1 red bell pepper

• 28 oz can crushed tomatoes

• 2 Tbsp tomato paste

• 2-3 cups vegetable broth

• 2 tsp molasses (optional) 

• 1 Tbsp organic Worcestershire sauce (optional)

• 3 Tbsp chili powder (not red chili powder, but the chili powder mix)

• Scant 1 Tbsp  cumin

• 1 tsp dried oregano 

• ½ tsp ground sage

• Pinch of ground cinnamon

• Ground pepper, to taste

• 1 can black beans

• 1 can kidney beans

• 1 can white northern beans

• 1 4 oz can green chilies (mild or medium) 

• 5 oz container babe kale, chopped 

• Salt, to taste

Directions: 

1. Finely chop onion and garlic, set aside

2. Chop the zucchini, carrots, celery, and red bell pepper into bite sized pieces, set aside

3. Open the 3 cans of beans, drain and set aside; open can of chilis (don’t drain out juice) 

4. In a large pot, heat oil and saute the onion and garlic for several minutes

5. Add the chopped zucchini, carrots, celery, and red bell pepper, saute for another couple minutes

6. Add all the spices, and tomato paste, toss well

7. Add 2 cups of vegetable broth, bring to a light boil, reduce heat to keep it at a simmer

8. Add the can of tomatoes

9. Add molasses and worcestershire sauce

10. Add all beans and canned green chilies 

11. Bring to a simmer, then reduce heat to low

12. Add chopped kale, add additional salt and pepper, to taste

13. Serve topped with pumpkin seeds and/or fresh avocado

Pairing: To make it a full meal, enjoy some whole wheat crackers, bread/toast, or corn chips on the side