Dr. Ron's Vegetarian Chili | Lorna Vanderhaeghe

Ingredients

• 2 large onions, finely chopped
• 8 garlic cloves, minced
• 3 tsp (15 mL) chili powder (more if you like it very hot)
• 2 tsp (10 mL) cumin powder
• 2 tsp (10 mL) coriander powder
• Salt and pepper to taste
• ¼ tsp (1 mL) cayenne pepper
• 1 cup (250 mL) finely chopped celery
• ¼ cup (60 mL) olive oil
• 2–4 tbsp (30-60 mL) water
• 1½ cups (500 mL) grated carrots
• 2 cups (500 mL) grated zucchini
• 1 large red pepper, chopped
• 1 large green pepper, chopped
• 2 cups (500 mL) chopped fresh tomatoes
• 1 jar (16 oz/500 g) stewed tomatoes
• 1 jar (16 oz/500 g) tomato sauce
• 1 jar (8 oz/250 g) tomato paste
• 1½ (14 oz/400 g) cooked kidney beans
• 1½ (14 oz/400 g) cooked pinto beans
• ½ cup (125 mL) omega fatty acids such as flax, hemp, or extra virgin olive oil
• 1 small jalapeño pepper, finely chopped (optional)