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Ingredients

• 2 Tbs. olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 large green bell pepper, cored, seeded, and chopped
• 1 large red bell pepper, cored, seeded, and chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 Tbs. ground chili powder
• 2 tsp. ground cumin
• 1 tsp. paprika
• 2 tsp. dried oregano
• 1 tsp. salt
• 1 15 1/2 oz. can black beans, drained and rinsed under cold water
• 1 15 1/2 oz. can red kidney beans, drained and rinsed under cold water
• 1 15 1/2 oz. can chickpeas, drained and rinsed under cold water
• 1 14 1/2 oz. can diced tomatoes
• 2 C. spicy tomato juice or Bloody Mary mix
• 1 bunch cilantro (flat-leaf parsley), leaves only, chopped
• Shredded cheddar cheese (optional)

Description

This Chunky Vegetable Chili Cooks Up In A Slow Cooker And Is Like A Bowl Of Very Thick Vegetable Soup. Three Types Of Legumes Combine With A Rich, Spicy Tomato Broth To Create A Zesty And Flavorful Dish. You Can Be Creative When You Make This Chili By Add

Recipe4Living