2 tablespoons olive oil
1 1/2 yellow onions, chopped
4-5 garlic cloves, minced
1 celery stalk, diced
5 (small to medium sized) carrots, peeled and diced
2 (14 1/2 ounce) cans diced tomatoes, undrained
1 (15 ounce) can organic garbanzo beans, drained and rinsed
1 (15 ounce) can organic soy beans, drained and rinsed
1 (15 1/2 ounce) can dark red kidney beans, undrained
1 (15 1/2 ounce) can light red kidney beans, undrained
1 (15 1/2 ounce) can black beans, undrained
1 red bell pepper, seeded and diced
1 jalapeno chili pepper, seeded and finely diced
1/2 teaspoon hot sauce
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon cumin seeds
1 teaspoon garlic salt
1/2 teaspoon dried oregano
fresh cilantro, to garnish, optional
1. In a dutch oven pot, heat the olive oil over medium-high heat and saute the onions, minced garlic, celery, and carrots until tender (about 5-7 minutes).
2. Stir in the diced tomatoes, beans, red bell pepper, jalepeno and hot sauce.
3. Add the chili powder, ground cumin, cumin seeds, garlic salt, and oregano. Stir to combine.
4. Bring the chili to a boil, then reduce heat and simmer for at least 30 minutes. Ladle into bowls and garnish with fresh cilantro, if desired. Stir into chili for a delicious flavor.
Source of recipe: After experimenting with numerous chili recipes, I came up with this recipe!