Flavorful Vegetarian Chili That Packs a Punch

• 2 tablespoons extra-virgin olive oil

• 1 medium red onion, diced 

• 4 cloves garlic, roughly chopped

• 1 1/2 teaspoons ground cumin

• 1 teaspoon chili powder

• Coarse salt

• Ground pepper

• 1 medium green bell pepper diced

• 1 medium yellow bell pepper diced

• 3/4 cup (6 ounces) tomato paste

• 1 can (15.5 ounces) kidney beans

• 1 can (15.5 ounces) pinto beans

• 1 can (14.5 ounces) diced tomatoes with green chiles

• 1 can (14.5 ounces) diced tomatoes

Directions

1. In a large pot, heat oil over medium heat. 

2. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft (about 5 minutes) 

3. Add cumin and chili powder, season with salt and pepper and cook until spices are fragrant (roughly 1 minute) 

4. Add bell pepper and tomato paste; cook, stirring frequently, until tomato paste is a deep red (3 minutes) 

5. Stir in kidney beans, pinto beans, and both cans diced tomatoes. 

6. Add 2 cups of water and bring the mixture to a boil. Reduce to a medium simmer and cook until peppers are tender and liquid reduces slightly (20 minutes) 

7. Season to taste with salt and pepper. 

8. (Optional) Add a pinch of cinnamon for added flavor.