Vegan Chili

2 tablespoons olive oil

1 medium red onion, chopped

1 large red bell pepper, chopped

2 medium carrots, chopped

2 ribs celery, chopped

½ teaspoon salt, divided

4 cloves garlic, pressed or minced

2 tablespoons chili powder*

2 teaspoons ground cumin

1 ½ teaspoons smoked paprika*

1 teaspoon dried oregano

1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes**, with their juices

2 cans (15 ounces each) black beans, rinsed and drained

1 can (15 ounces) pinto beans, rinsed and drained

2 cups vegetable broth or water

1 bay leaf

Preparation:

Drain chick peas, rinse and allow to dry on paper towels

In a small pot or deep sauce pan

add 1-2 tablespoons of olive oil

add 1 tomato bullion

add 1 tablespoon of minced garlic

add leeks

once garlic, bullion and leeks begin to mix well with oil add vegetables.

Cut up tomatoes and either pulsate in Ninja/blender or soften on the stove in a pot (place to the side).

Sauté vegetable mixture until tender then add other (dry) ingredients. Once blended well add the rest of the ingredients one by one to your desired taste.

Allow to simmer on low for 15 - 20 minutes then let it rest for 30 minutes.

Place noodles on your plate, cover with sauce and enjoy!