Ingredients

1 large onion, chopped

1 large red bell pepper, chopped

6 celery ribs, chopped

1 cup whole kernel corn, fresh or frozen

4 garlic cloves, minced

1 - 12 oz bottle of beer, or substitute vegetable broth if you prefer not to use the beer

2 Tbsp chili powder

2 tsp ground cumin

1 1/2 tsp smoked paprika

1/2 tsp dried oregano

1 Tbsp whole wheat flour

3 Tbsp water

1 - 28 oz can diced tomatoes, do not drain

3 cans of beans, drained and rinsed - you can use all the same or a variety - I used 1 each of black beans, kidney beans and baby butter beans

Garnish with cilantro, green onions, avocado and Cashew Sour Cream.

Instructions

1. In a large Dutch oven or heavy-bottomed stockpot over medium heat, add the chopped onion, bell pepper, celery, garlic, and corn. Stir to combine and cook, stirring occasionally, adding a tablespoon of water as needed to avoid sticking at the bottom of the pan. Check out my link on How To Saute Without Oil. Continue to cook and stir until the vegetables are tender and the onion translucent, about 10 minutes. Celery may remain a little crisp and that’s ok, you’ll continue to simmer.

2. Measure all the spices into a small bowl from the chili powder through oregano, add the flour and water and mix into a slurry. Add spice slurry to the vegetables stirring constantly and cook until it becomes fragrant, about 1 minute.

3. Add the diced tomatoes and their liquid, drained and rinsed beans, and bottle of beer or vegetable broth. Stir to combine and bring mixture to a simmer, reduce heat to maintain a slow simmer and continue to cook stirring occasionally, for 30 minutes uncovered.

4. Serve chili in bowls topped with cilantro, chopped green onions, avocado, and Cashew Sour Cream.