Grandma Bev'S Vegetarian Chili

• For the chili
• 1/3 cup olive oil
• 2 medium, onions chopped
• 2 tablespoons minced garlic
• 1 tablespoon freshly ground cumin
• 1 teaspoon red cayenne powder or to taste
• 1 tablespoon smoked paprika
• 1 tablespoon chopped oregano
• 1 tablespoon chopped thyme
• 2 to3 bay leaves
• 3 cups chopped diced tomatoes canned or about 10 fresh tomatoes
• 1 tablespoon tomato paste
• 2 bell peppers, seeded and coarsely diced
• 2 carrots, peeled and diced
• 2 cups cooked pinto beans
• 11/2 teaspoon teaspoon salt
• 1/2 cup chopped cilantro, plus extra to garnish
• To Garnish
• Chopped cilantro
• Sour cream
• grated cheddar
• chopped scallions

1. Heat the oil and add in the onions and garlic and saute well for about 5 to 7 minutes.
2. Add in the cumin, the red cayenne powder and the paprika.
3. Mix in the oregano, thyme and bay leaves with the tomatoes and cook for 5 minutes.
4. Add in the tomato paste, bell peppers, carrots and pinto beans and 1 cup water.
5. Stir in the quinoa and salt and simmer the chili for 1 hour and 15 minutes, stirring occasionally, adding more water if needed. Check for seasonings.
6. Add in the chopped cilantro and mix well and simmer for another 15 minutes and serve with your choice of garnishes.

chili, olive oil, onions, garlic, freshly ground cumin, red cayenne, paprika, oregano, thyme, bay leaves, tomatoes, tomato paste, bell peppers, carrots, pinto beans, salt, cilantro, cilantro, sour cream, cheddar, scallions

Taken from food52.com/recipes/68192-grandma-bev-s-vegetarian-chili (may not work)