By: Alexandra Anillo

2 tablespoons organic cold-pressed olive oil
Picture by Esther Vasa
1 large organic yellow onion, diced
1 green organic bell pepper, diced
3 cloves organic garlic, minced
3 organic tomatoes, diced
2 organic jalapeños, seeded and diced
2 tablespoons organic chili powder
2 teaspoons organic cumin
½-1 teaspoon organic cayenne pepper
3 cups cooked or canned organic crushed tomatoes
2 cups organic vegetable broth (I use pacific organic veggie broth)
3 cups cooked or canned organic kidney beans
1 cups cooked or canned organic cannellini beans, (I use Eden organic)
1/2 - 1 cup cooked or canned organic black beans.
Organic salt and pepper to taste.

In a 5- or 6-quart stockpot, heat oil over medium heat. Add in diced onion and bell pepper and sauté until the onions are transparent, about 7 minutes. Add in garlic, stir and then add in the tomatoes and jalapeños. Add in chili powder, cumin and cayenne. Cook for 3 minutes. Pour in crushed tomatoes, vegetable broth and all beans. Simmer over low heat for at least 30 minutes to allow flavors to combine.(I let this sit basically all day in the crock pot after I make it so that the flavors are absorbed). This could also be done in the morning before leaving your house for the day and throw in the crock pot on low for the whole day and then it will be ready when you're done with work. if you don't want to do that, you can just make it, but let it sit on the stove on low simmer for at leat 30 mins to an hour after you combine all the ingredients!

Season to taste with salt and pepper. Serve however you like your chili; topped with vegan cheese, diced onions, fresh cilantro, whatever is your personal favorite.