Vegetarian Chili Packed with Protein

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour 25 minutes

Serves 4-6 people

Ingredients:

• 2 tbsp EVOO (extra virgin olive oil)
• 1 large red onion, finely chopped
• 3 medium carrots, finely chopped
• 3 celery stalks, finely chopped
• 1/2 red bell pepper, chopped small
• 1/2 green bell pepper, chopped small
• 6 cloves garlic, chopped
• 2 tsp cumin
• 2 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 large can crushed tomatoes
• 1 can black beans
• 1 can pinto beans
• 1 can chickpeas
• 2 cups vegetable water
• 2 bay leaves
• 1 tsp lime juice
• Salt
• 4 scoops ESSENTIAL Protein Powder - Unflavored

Directions:

1. Warm the olive oil in a large pot, then add the "mirepoix" or the onion, carrot, and celery. Cook until edges soften. Add bell peppers. Saute until all vegetables are soft and onions are translucent. Add a pinch of salt and stir vegetables again.
2. Add garlic, chili powder, cumin, paprika, and oregano. Cook until fragrant, about 90 seconds.
3. Drain the beans and chickpeas.
4. Add tomatoes (with juices), beans, and chickpeas. 
5. Add vegetable broth and bay leaves. 
6. Bring to simmer, stirring occasionally. Reduce heat to a gentle simmer and cook for 45 minutes.
7. Remove bay leaves.
8. Add 4 scoops of ESSENTIAL Unflavored Protein Powder to 1 cup of vegetable broth. Stir until combined thoroughly. Pour into chili and stir.
9. Remove chili from heat. Serve with your favorite toppings!

Want a less chunky consistency? Use a potato masher to mash the beans and chickpeas lightly.

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