Vegetarian Chili | Brown University Health

Ingredients

• 2 15-ounce cans of black beans, rinsed, drained
• 1 15-ounce can of pinto beans, rinsed, drained
• 1 28-ounce can of diced tomatoes, with their juices
• 4 cloves garlic, pressed or minced
• 2 medium carrots, chopped
• 2 ribs of celery, chopped
• 1 medium red onion, chopped fine
• 1 large red bell pepper, chopped
• 2 cups low-sodium vegetable broth
• 2 tbsp. extra virgin olive oil
• 2 tbsp. chili powder
• 2 tbsp. fresh cilantro, chopped
• 2 tsp. ground cumin
• 1 1/2 tsp. smoked paprika
• 1 tsp. dried oregano
• Salt, to taste
• 1 bay leaf
• Lime juice, to taste