The OMG Chili

So OMG good, there’s no way this won’t become the “main” main in your repertoire.

INGREDIENTS:

• 1 1/2 tablespoons extra-virgin olive oil

• 1 large sweet onion, diced

• 2 tablespoons minced garlic

• 1 medium jalapeño, finely chopped

• 1 cup finely chopped celery

• 1 jar of fire roasted red peppers, drained and chopped

• 1 28-oz can of fire roasted diced tomatoes

• 1 1/2 cups of vegetable broth

• 6 Tbs tomato paste

• 1 15-oz can kidney beans, drained and rinsed

• 1 15-oz can pinto or navy beans, drained and rinsed

• 1 15-oz can of black beans, drained and rinsed

• 3/4 cup of frozen corn kernels (optional)

• 1/2 Tbs chili powder

• 2 tsp ground cumin

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 to 3/4 tsp fine grain sea salt, to taste

• 1/4 tsp ground cayenne pepper

• 1/4 cup of agave syrup

• 1/2 a fresh squeezed lime

• fresh ground pepper to taste

OPTIONAL TOPPINGS:

• Cashew sour cream (See recipe on main page)

• Chopped green onions

• Sliced Avocado

• Pickled jalapeños

DIRECTIONS:

1. In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.

2. Add the jalapeño and celery and sauté for another 5 minutes, until softened.

3. Now add the can of diced tomatoes, red pepper, broth and tomato paste. Stir to combine. Increase heat to medium-high.

4. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, basil, agave and salt. Simmer the mixture, uncovered, until thickened, about 10 to 15 minutes.

5. Add the cayenne. Taste and season with additional salt and pepper if needed.

6. Serve with toppings if desired.