Ingredients:

• 1 can black beans
• 1 can garbanzo beans
• 1 can red kidney beans
• 1 can white kidney beans
• 1 large onion, chopped
• 2 celery sticks, chopped
• 3 carrots, chopped
• 4 garlic cloves, chopped
• 1 green bell pepper, chopped
• 2 jalapeños, 1 chopped/1 sliced
• 1 tomato, chopped
• 1 tbsp olive oil
• 3 tbsp chipotle adobo sauce
• ½ cup of salsa (optional, highly recommended)
• 1 pack Old-El-Paso taco seasoning
• 1 tsp red chili powder
• 1 tsp paprika (optional)
• 1 tsp garlic powder
• 2 cups water
• 3 cubes vegetable bouillon (you can use vegetable stock instead as well)
• Salt to taste

Toppings(optional):

• Sour cream
• Cheese
• Jalapeno
• Cilantro
• tortilla stipes
• lemon wedge

Directions:

1. In a large colander, add all the canned beans and rinse thoroughly with water. Set it aside until ready to use.
2. Heat a large stockpot to medium high heat, add the oil to the pan then add the onion, celery, and carrots. Cook for 5 minutes or until the onions are translucent. Add the garlic and cook for another 2 minutes. Then add the peppers and jalapenos and cook for additional 2-3 minutes.
3. Add the tomatoes to the pan with a little bit of water. Add all the seasonings, spices, chipotle sauce, and the bullion cubes. Mix everything thoroughly and let it cook until the spices are fragrant (1-2 minutes).
4. Add the salsa, beans, and water. Mix well and let it cook on medium heat for about 5 minutes. Then turn down the heat and simmer for 15 minutes with closed lid, stirring occasionally.
5. When serving, top it off with jalapeños, cheese and sour cream.

Notes:

• You can use any beans and vegetables you like.
• Chili can be served over quinoa as well.
• This dish can also be made in an instant pot, crock-pot, or slow cooker.