Bean Chili

Finely dice the veggies.

• 2 Onions, red (~ 6 oz)
• 1 Bell pepper, red (~ 5.1 oz)
• 2 Carrots (~ 6.7 oz)
• 2 Celery stalks (~ 3.8 oz)
• 3 Garlic cloves (~ 0.4 oz)

Heat the oil in a pot. Add the veggies and fry for around 7-10 minutes.

• 2 tsp Canola oil

Add the spices and fry for 1-2 minutes. Stir constantly.

• ¾ tsp Crushed pepper
• 1 tsp Cumin, ground
• 1 tsp Brown sugar
• 1 ⁠½ tsp Sweet paprika, ground
• 1 ⁠½ tsp Oregano leaves, dried
• ¾ tsp Cocoa powder

Drain the beans and add into the pot alongside the tomatoes and broth.

• 1.8 lbs Tomatoes, diced, canned
• 1 ⁠2⁄3 cups Vegetable broth
• 1 ⁠¼ cups Kidney beans, canned
• ¾ cup Cannellini beans, canned

Put the lid on the pot and let simmer for 30 minutes. Transfer 1/3 of the chili into a blender and blend until smooth. Add back into the pot.

Finely chop the parsley and add into the pot alongside the lime juice. Season with salt and let simmer for an additional 5-10 minutes.

• 3 twigs of Parsley, fresh or frozen (~ 2 tsp)
• ½ Lime, organic (~ 0.7 oz)
• Salt

Top the chili with creeam cheese and serve with bread.

• 1 ⁠½ Tbsp Cream cheese
• 7.1 oz Whole wheat bread