Zesty Veggie Chili

This healthier version of the South-of-the-border favorite has way less fat and sodium of its meaty cousin and all of the flavor! This dish freezes well and also tastes just as good the next day. Serve this at your next game-day party for a group of happy guests!

PREP TIME: 20 minutes
COOK TIME: 40 minutes

2 tablespoons olive oil
1 medium white onion, chopped
1 large red or yellow bell pepper, chopped
2 medium carrots, chopped
2 ribs celery, chopped
1 teaspoon salt
4 cloves garlic, pressed or minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika*
1 teaspoon dried oregano
1 28-ounce can diced tomatoes, with their juices
2 15-ounce cans kidney beans, rinsed and drained
1 15-ounce can pinto or black beans, rinsed and drained
2 cups vegetable stock
1 bay leaf
2 tablespoons chopped fresh cilantro
2 teaspoons red wine or cider vinegar
Additional cilantro, grated cheddar cheese, sour cream and sliced avocado, for serving

In a large Dutch oven or heavy-bottomed pot over medium heat, heat the olive to medium. Add the chopped onion, bell pepper, carrot, celery and salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.

Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.

Add the tomatoes and their juices, the beans, broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue to cook for 30 minutes. Remove from heat, add vinegar and stir to combine.

Ladle into serving bowls and top with avocado, more cilantro, cheese and sour cream, if you like.