Vegetarian Chili

Ingredients:

1 onion (peeled and chopped)

3 medium carrots (peeled and chopped)

4 stalks celery (chopped)

1 red bell pepper (chopped)

2 cloves garlic (peeled, pressed and minced)

1 large piece fresh ginger (peeled and minced)

1 pummet cherry tomatoes or 1 can chopped tomatoes

1 cup dried black beans or 1-2 cans drained/rinsed black beans

6 cups veggie stock

1 T tomato paste

2 Bay leaves

2 tsp smoked paprika

1 tsp chili powder

2 tsp Italian seasoning

1-2 T EVOO (Extra Virgin Olive oil-unfiltered if possible)

sliced green onions for serving

Saute onions in the olive oil until they just start to soften on low heat. Then add in the carrots and celery and saute for another 2 minutes. Add the bell pepper, garlic and ginger and saute for another 1-2 minutes. Add in all the spices (except bay leaves) and mix thoroughly and continue to saute on low heat until all the veggies become fragrant. Then add in the tomatoes, beans, tomato paste, bay leaves and stock. Mix well and bring this to a boil. Once boiling reduce heat to low and simmer on low with the lid off for 45 minutes to an hour depending on how thick you like your chili. Be sure to stir and scrape down the sides of the pan every 5 minutes or so. Serve topped with the sliced green onions!