3 Bean Vegetarian Chili

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• olive oil
• 1 large yellow onion, chopped
• 1 medium carrot, chopped
• 1 celery rib, chopped
• 1 medium red pepper, seeded and chopped
• 1 medium green pepper, seeded and chopped
• 1 large jalapeno pepper, seeded and chopped
• 4 garlic cloves, crushed and chopped
• 1 cup vegetable stock
• 1 (14 1/2 ounce) can fire-roasted tomatoes
• 1 (14 ounce) can black beans, rinsed and drained
• 1 (14 ounce) can dark red kidney beans, rinsed and drained
• 1 (14 ounce) can garbanzo beans, rinsed and drained
• 1 tablespoon ground cumin
• 1 tablespoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon sugar
• salt and pepper
• 12 corn tortillas
• 1 -2 cup sharp cheddar cheese, shredded
• 1 medium avocado, diced
• 2 green onions, sliced
• 1 large jalapeno pepper, seeded, minced
• 2 garlic cloves, minced
• 1 roma tomato, diced
• salt and pepper, to taste
• lemon juice

Recipe

• 1 in a large skillet warm a small amount of olive oil. add in onion through garlic and cook until crisp tender. transfer vegetables to a crock pot.
• 2 add in vegetable stock through sugar. season with salt and pepper, stir, cover and cook for 4 to 6 hours.
• 3 about 30 minutes before serving time preheat oven to 425 degrees. lightly brush both sides of corn tortillas with olive oil, stack and cut into 6 wedges. scatter in a single layer on a couple of large cookie sheets. place in preheated oven and bake, stirring one or twice, until golden and crisp. remove from oven and cool slightly.
• 4 in a medium size bowl combine the salsa ingredients. season with salt and pepper to taste and drizzle with a small amount of lemon juice. please note that the lemon juice will help to keep the avocado from oxidizing.
• 5 when ready to serve, place several baked tortilla chips around the rim of a shallow bowl, spoon in chili, sprinkle on grated cheese and top with a generous serving of avocado salsa. enjoy.