Hearty Vegetarian Chili

Ingredients

• 400g  kidney beans 

• 1 can no-salt-added diced tomatoes 

• 3 carrots 

• 1 large zucchini 

• 1 onion 

• 1 green bell pepper 

• 1 cup no-salt-added corn kernels 

• ¾ cup rolled oats 

• ½ cup tomato paste 

• 2 tbsp tamari 

• 3 cloves garlic 

• 1 tbsp brown sugar 

• 1 tsp chili powder (or more, taste dependent)

• 2 tsp dried oregano 

• 2 tsp dried coriander 

• 1 tsp ground cumin 

• 1 tsp paprika 

• 1 tbsp fresh lemon juice 

• sea salt 

• hot pepper sauce 

• 1 avocado 

• 2 spring onions 

• 2 tbsp fresh coriander 

• 3 stalks celery 

Instructions

1. Place the beans in a large pot. Add 6 cups of water. 

2. Stir in the diced tomatoes and their juice, carrots, celery, zucchini, onion, bell pepper, corn, oats, tomato paste, tamari, garlic, brown sugar, chili powder, oregano, coriander, cumin, and paprika. Bring to boil over high heat; reduce heat to medium-low. Cover and simmer for 45 minutes or until the vegetables are tender, stirring occasionally. Keep an eye on it so it doesn't burn. Stir in additional water as needed if the chili becomes too thick.

3. Stir in the lemon juice and season with salt and hot pepper sauce. Serve with avocado, spring onions, and coriander, if using.