Vegan Three-Bean Chili

• 1 Tablespoon Olive Oil
• 3 cloves Garlic, Minced
• 1 whole Yellow Onion, Diced
• 3 whole Carrots, Peeled And Diced
• 2 whole Red Peppers, Diced
• 16 ounces, weight White Mushrooms, Sliced
• 1 can (14 1/2 Oz. Size) Black Beans, Low Sodium If Possible
• 1 can Kidney Beans (14.5 Oz.), Low Sodium If Possible
• 1 can (14 1/2 Oz. Size) Cannellini Beans, Low Sodium If Possible
• 1 can (28 Oz. Size) Diced Or Crushed Tomatoes In Juice
• 1 whole Lime, Juiced
• 2 Tablespoons Chia Seeds
• 3 Tablespoons Chili Powder
• 1 Tablespoon Cumin
• 1 Tablespoon Unsweetened Cocoa Powder
• 2 teaspoons Dried Oregano
• 18 teaspoons Cayenne Pepper, Plus More To Taste
• Salt And Pepper, to taste

1. Heat olive oil in a large pot over medium heat.
2. Add garlic and saute for 30 seconds.
3. Add the onion, carrots, and bell peppers and saute for 5 minutes, stirring occasionally.
4. Stir in the rest of the ingredients, reduce heat to low, and simmer covered for 30-40 minutes.
5. Serve chili on its own, with rice, or over a potato for a hearty winter meal!
6. Adapted from the Eat Clean cookbook, via Oh She Glows.

olive oil, garlic, yellow onion, carrots, red peppers, weight white mushrooms, black beans, kidney beans, beans, tomatoes, chia seeds, chili powder, cumin, cocoa, oregano, cayenne pepper, salt

Taken from tastykitchen.com/recipes/main-courses/vegan-three-bean-chili-2/ (may not work)