Here's the recipe:
4 Bean Chilli
1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2-3 celery stalks, chopped
1 can diced tomatoes
1 can red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can chickpeas, rinsed and drained
1 can white beans, rinsed and drained
2 cups water
1 1/2 tblsp cumin
2 tblsp chile powder
1.5 tsp garlic powder
1.5 tsp paprika
Salt and pepper, to taste
1 onion, chopped
3 cloves garlic, minced
2 carrots, peeled and chopped
2-3 celery stalks, chopped
1 can diced tomatoes
1 can red kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can chickpeas, rinsed and drained
1 can white beans, rinsed and drained
2 cups water
1 1/2 tblsp cumin
2 tblsp chile powder
1.5 tsp garlic powder
1.5 tsp paprika
Salt and pepper, to taste
Preparation:
1. In a large pot, heat olive oil over medium heat. Add onion and garlic and cook about 3 minutes. Add carrots and celery Cook for 4-5 minutes, or until vegetables are soft.
2. Stir in diced tomatoes, beans, and water. Season chili with cumin, chili powder, paprika, garlic powder salt, and pepper. Stir and let chili simmer for 30 minutes. Stir chili frequently so it doesn’t stick to the bottom of the pan. Serve hot.