healthier chipotle bean chili (GF/VG)

If you make this healthier chipotle bean chili, be sure to leave a comment and/or give this recipe a rating! And of course, if you do make this recipe, don't forget to also tag me on Instagram! (@zafo0d) THE RECIPE healthier chipotle bean chili

INGREDIENTS

• 2 tablespoons extra virgin olive oil

• 2 medium yellow onion, chopped

• 4 cloves garlic, minced or grated

• 2 tablespoons chili powder

• 1 tablespoon chipotle chili powder, use more or less to your taste

• 1 tablespoon smoked paprika

• 1 tablespoon dried oregano

• 2 teaspoons ground cumin

• 1/2 teaspoon ground cinnamon

• 1/2 teaspoon cayenne pepper. use more or less to your taste

• kosher salt and black pepper

• 1 (6 ounce) can tomato paste

• 2 red peppers, seeded and chopped

• 3 carrots, chopped

• 3-4 cups low sodium vegetable broth

• 1 (28 ounce) can crushed fire roasted tomatoes

• 2 tablespoons Worcestershire sauce

• 1 (14 ounce) can white beans, drained

• 1 (14 ounce) can pinto beans, drained

• 1 (14 ounce) can black beans, drained

• 1 (14 ounce) can kidney beans, drained

• yogurt, cheddar cheese, avocado, green onions, and cilantro, for serving

INSTRUCTIONS

1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Cook another 5 minutes.

2. Pour in 2 cups broth, the tomatoes, tomato paste, Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Partially cover and simmer over medium-low heat for 1 hour. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired.

3. Ladle the chili into bowls. Top as desired with yogurt, cheese, avocado, and green onions. Serve and enjoy!