When I first told Tom we are having veggie chili for dinner he laughed! Can you blame him?Chili is meat! Well not this one. This recipe is vegan, but so rich and flavorful, we had to fill our plates twice. I choose to top with avocado, coriander and tortilla chips, but you can go ahead with cream and cheese if that`t what you love.

Original recipe from Cookie+Kate

Ingredients

• 1/4 cup olive oil
• 1 medium red onion, chopped
• 1 large red bell pepper, chopped
• 2 medium carrots, chopped
• 2 ribs celery, chopped
• salt to taste
• black pepper to taste
• 4 cloves garlic, chopped
•  1 tsp cayenne pepper
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 2 cans diced tomatoes
• 2 cans kidney beans
• 2 cups vegetable broth (use water if you don`t have)
• 1 bay leaf
• 1 tbsp BBQ sauce
• To serve: chopped coriander, sliced avocado and tortilla chips

Preparation

1. Saute all the veggies together with the spices. Cook until soft and translucent
2. Add the tomatoes and veggie stock (or water). Cook for 3-4 minutes
3. Add the beans and cook for another 30 minutes. Add more water if needed.
4. Serve topped with avocado, coriander and tortilla chips