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.
