The days are short and it’s cold outside. That means it’s the perfect time for soups, stews, and chili. This colorful vegan chili is easy and delicious. It’s naturally filled with antioxidants, anti-inflammatories, and fiber. Serve with a scoop of hot steamed brown rice or pour a heaping spoonful over a nice baked potato. Make an extra large batch and freeze some for when you’re busy and don’t have time to prepare a homemade meal.

Ingredients
3 bell peppers
2 cans red kidney beans
4 medium tomatoes
¼ cup onions
3 garlic cloves
2 Tbsp chili powder
2 tsp cumin
1 tsp oregano
1 tsp crushed red pepper flakes
3 Tbsp extra virgin olive oil
Salt and pepper to taste

Instructions
Rinse the beans. Chop the bell peppers, tomatoes, onions, and garlic. Heat the oil in a large pan over a medium-high flame. Add the garlic and onions. When they get translucent, add the bell peppers. When they start to soften, add the tomatoes. Mix occasionally and when they start to soften, add the kidney beans and the spices. Mix together well. Turn off the flame. Makes 4 servings. Enjoy!

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