White Bean Veggie Chili

Ingredients

• 1 Tbsp olive oil
• 1 tsp garlic (minced)
• 2 medium carrots (small diced)
• 1/4 cup celery (small diced)
• 1 green bell pepper (small diced)
• 1 jalapeño pepper (minced)
• 1/2 medium yellow onion (small diced)
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 2 (15 oz) cans cannellini beans (reduced sodium, drained and rinsed)
• 3 cups low sodium vegetable broth
• 14 1/4 oz canned diced tomatoes (no salt added)
• 1 Tbsp Italian parsley (chopped)

Directions

Preheat a large pot over medium heat. Once the pot is hot, add oil and swirl to coat the bottom. Add garlic, veggies, and spices and cook, stirring occasionally, until softened, 7–8 minutes.

Add beans, broth and tomatoes to the pot. Stir to combine the chili and bring to a boil over high heat.

Once boiling, reduce heat to medium and simmer, stirring occasionally, until veggies and beans are soft, about 30 minutes.

To serve, divide chili between bowls and top with parsley.