This Hygge inspired chili recipe comes from the recent Issue of Our Green Plate.  This is a vegan friendly vegetarian soup perfect for watching the snow melt outside.

serves 6 to 8

INGREDIENTS

• 2 tablespoons olive oil
• 2 red bell peppers, diced (or any other color bell pepper)
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 3 ribs celery chopped
• 6 cups cooked black, kidney, and/or pinto beans, washed and drained (4 small cans. I used equal parts kidney and black beans).
• 2 cups frozen corn
• 3 large carrots chopped
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon coriander
• 1 teaspoon garlic powder
• 2 minced chipotle peppers minced
• 1/4 teaspoon cayenne pepper
• 1 cup lentils rinsed
• 1.5 teaspoons salt
• 1 teaspoon smoked paprika
• 3 15 ounces cans diced tomatoes and juice
• 3 to 4 cups vegetable broth
• 1 cup chopped fresh cilantro (optional)

INSTRUCTIONS

1. Saute peppers and onion in olive oil until softened over medium heat in a large pot (approximately 5 minutes).
2. Add garlic; saute for 2 more minutes until fragrant.
3. Add lentils and two cups broth, bring to boil, reduce heat and simmer until tender approximately 25 minutes
4. Add remaining ingredients except cilantro; stir to combine. Bring to a boil, cover, and simmer for at least 20 minutes.
5. Add cilantro during last five minutes of cooking. Top with hot sauce and serve over rice if you want, and enjoy!