By Tannis McLaren, ND

This chili is so easy and tastes great, too.  Double the batch to make sure you have plenty of leftovers!

2 tbsp.             Extra virgin olive oil

2 cloves          Garlic, minced

1 medium       Onion, chopped

2                     Carrots, sliced

6                     Mushrooms, sliced

1                     Red bell pepper, chopped

1                     Green pepper, chopped

1 can               Diced tomatoes (28oz/796ml)

3 cups              Black beans or 2 cans (19oz/540ml), drained and rinsed

1                      Jalapeno pepper, minced

1 tbsp.             Chilli powder

1 tsp.               Ground cumin

1 tsp.               Dried oregano

1 tsp.               Salt

In a large saucepan, heat oil over medium heat and sauté garlic, onion, carrot, mushrooms and peppers for approximately 5 minutes.

  • Stir in tomatoes, beans and jalapeno peppers. Simmer, uncovered, for approximately 20 minutes.
  • Add chilli, ground cumin, dried oregano and salt and cook for an additional 5 minutes. Serve over a bowl of brown rice or with whole grain bread.