Easy Veggie and Bean Chili

A simple and EASY Veggie and Bean Chili that’s gluten free, vegan and completely delicious. This veggie-packed chili is hearty and filling with just a touch of spice.

1 tablespoon oil (I use avocado oil)
1 cup onion, chopped (from 1 small-ish onion)
1 cup celery, chopped (from 2 stalks of celery)
2 cups carrots, peeled and chopped (from 2 small carrots)
1 cup bell pepper, chopped (I used 1 small-ish red bell pepper)
3 large cloves of garlic, minced or finely grated
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon paprika
1/2 tablespoon oregano
1 teaspoon fine sea salt
1/2 teaspoon nutmeg
1/2 teaspoon red pepper flakes
1 cup vegetable stock (or use homemade)
1 28oz can whole tomatoes with their juices (about 3 cups of tomatoes)
1 19oz can low-sodium mix beans (about 2 cups)
1/2 cup dried red lentils
Juice of half a lime
1 bay leaf
1 teaspoon sugar (or use a drizzle of honey, maple syrup or agave; optional but highly recommended)
Avocado or guacamole, fresh herbs, lime juice, salsa and tortilla chips, for serving

View the full recipe at NOURISHED. the blog →