Vegetarian Chili

Ingredients:
1 Tablespoon olive oil
1/2 medium yellow onion, chopped
1 large red bell pepper, chopped
1 clove of garlic, minced
2 carrots, peeled and grated
2 Tablespoons chili powder
1 teaspoon red pepper flakes
Sea salt and ground black pepper
1 – 28 oz can fire-roasted canned tomatoes
1 – 8 oz can tomato sauce
1 – 15 oz can cannellini beans, rinsed and drained
1 -15 oz can red kidney beans, rinsed and drained
1 – 15 oz can black beans, rinsed and drained
1 cup frozen sweet corn
1½-2 cups low-sodium vegetable stock
1 chili pepper, halved, seeded and chopped
2 teaspoons dried oregano
2 teaspoons dried basil
1/2 Tablespoon cocoa powder
2 Tablespoons creamy natural peanut butter
Juice of one fresh lime
toppings: avocado, Greek yogurt or sour cream, shredded cheese, fresh cilantro

Directions:In a Dutch oven or large pot, warm oil over medium heat. Add onion, pepper, garlic and grated carrot and sauté until onion becomes soft and translucent. Stir in chili powder, red pepper flakes, sea salt and black pepper. 

Cover and cook over low heat for 10 minutes, stirring occasionally.

Add all remaining ingredients except lime juice. Blend well. Cover and let simmer for 20 minutes. Remove from heat, squeeze lime juice into the pot and stir. Serve immediately.

The chili can be served over brown rice or quinoa and topped with cheese or greek yogurt for a hearty variation.