Vegetable Chili

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Pamela Salzman
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 Tablespoons unrefined extra-virgin olive oil

2 medium carrots, chopped

1 large onion, chopped

1 sweet bell pepper (red, orange or yellow), seeded and chopped

1/2 bunch Swiss chard, stems diced and leaves cut into 1-inch pieces, about 5 cups

1/2 jalapeno, chili, seeded (leave the seeds in to make it hotter) and minced

3 large garlic cloves, minced

1 1/2 teaspoons dried oregano

1 1/2 teaspoons ground cumin

1 1/2 teaspoons chili powder

1 jar or box of whole plum tomatoes, crushed and keep the juice or 2 pounds fresh tomatoes, peeled, seeded and chopped

1 bay leaf

5 cups or 3 cans (15 ounces each) cooked beans (such as red kidney, pinto or black), drained and rinsed

2 1/2 cups water or vegetable stock

2-3 teaspoons sea salt (I use 3 teaspoons)

1/4 teaspoon freshly ground pepper

1 1/2 Tablespoons chopped fresh cilantro, plus extra for garnish (optional)

Garnishes: cubed avocado, lime wedges

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