Healthy Vegan Chili ★★★★★1 review

Ingredients:

• 1 Tbsp neutral oil, I used olive oil
• 1 large white onion, chopped finely
• 1 cup mushrooms, chopped
• 2 carrots, peeled and chopped
• 1 Tbsp cumin
• 1 Tbsp garlic powder
• 1 Tbsp dried oregano
• 2 Tbsp chili powder
• ½ tsp salt
• 1 ½ cups vegetable broth or filtered water
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) pinto beans, drained and rinsed
• 1 can (15 oz) chickpeas, drained and rinsed

Method:

1. Heat a large pot with oil on medium heat. Once hot, add the chopped onion, carrots, salt and cook for 4-5 minutes.
2. Add the mushrooms, garlic powder, dried oregano, chili powder, cumin, and cook for an additional 2 minutes while stirring constantly.
3. Add the vegetable broth, black beans, pinto beans, chickpeas, and diced tomatoes with its juices. Mix and bring mixture to a simmer. Once simmering, turn heat down to low-medium and cook for 30 minutes stirring occasionally.
4. Taste soup and add additional seasoning (salt, garlic powder, or chili powder) if needed.
5. Divide into soup bowls and serve.
6. Leftovers can be kept in the refrigerator in an airtight container for 3 days.