This easy vegetarian chili is perfect for a cool day! The beans add healthy plant-based protein and are a great source of fibre to keep you full. It also makes excellent leftovers and can be frozen for those days that you don’t have time to cook.
In a large pot, heat oil over medium heat. Add the onion, peppers, carrots, and celery. Cook until softened, about 7 to 10 minutes.
Add the spices and salt and cook for 1 minute before adding the tomatoes, beans, broth, and bay leaf.
Bring to a boil, then turn down heat to a simmer and cook for 30 to 40 minutes.
Remove the chili from the heat and discard the bay leaf. Scoop about 1 to 2 cups of the chili into a blender and blend until smooth. Stir this back into the chili to thicken. You can also use a hand blender or mash the chili with a potato masher if you do not have a blender.
Adjust seasoning to taste and serve with your favourite toppings.