Three Bean Chili

Chop the onion and carrots, and add them to a large pot. Saute with some water or vegetable broth for about 7 minutes. You will only need to add a small amount of water or broth to prevent the vegetables from sticking. Keep an eye on the pot and add a bit more liquid whenever needed. While the onion and carrot are cooking, prep the other vegetables.

Next, add the chopped celery, diced jalapeno, chili powder, cumin, garlic, oregano, and smoked paprika. Make sure you remove the jalapeno seeds or the chili will be very spicy. Saute for 5 more minutes, mixing occasionally, and adding more liquid if needed.

Next, add the vegetable broth, tomato sauce, chopped tomatoes, and beans (drain the liquid from the cans first). Bring to a boil, then reduce to low heat and simmer for 30 minutes, uncovered.

After 30 minutes, you can thicken the chili. In a small dish, mix one tablespoon of brown rice flour with 1 ½ tablespoons of water. Once it is completely mixed, pour this mixture into the pot of chili and mix it in. The chili should thicken in a few minutes. If you still want it thicker, you can repeat this step and allow it to simmer a bit longer.