Ingredients :

1 garlic

1 tsp olive oil

1/4 medium yellow onion

1 medium carrot

1/4 medium red bell pepper

1/4 tsp ground cumin

1/4 tsp smoked paprika

1/8 tsp chili powder salt and black pepper

1/4 tsp dried oregano

5 oz diced tomatoes

1/2 cup vegetable broth

1/2 cup water

1 bay leaf

2 oz red beans, cooked

1 tbsp parsley, chopped

Preparation :

In a large pot over medium heat, warm the olive oil. Add garlic, the chopped onion, bell pepper, carrot, bell pepper and cook, stir occasionally, until the vegetables are tender, about 7 to 10 minutes. Add chili powder, cumin, smoked paprika and oregano. Cook until fragrant about 1 minute. Add the diced tomatoes, vegetable broth, water and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 20 minutes. Add red beans and parsley and cook for additional 5 minutes. Remove the chili from heat. Serve garnished with chopped parsley.