Lucca's Plant-Based Cooking Adventure | Mexican Cuisine Class Part 1 - Veggie Chili

Описание: In the first segment of our cooking tutorials this week on Mexican plant-based meals, Chef Lucca will teach you how to make veggie chili! This one is extra delicious, so you'll have to tune in for this one! See the recipe down below!

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Ingredients
One (1) Splash of olive oil
Half (½) Red onion
Half (½) Bell Pepper
One (1) Carrot
One (1) Celery Rib
Eighth (⅛) Teaspoon salt
Two (2) garlic cloves
Three (3) tomatoes
One (1) can black beans
Half (½) can pinto beans
One (1) cup of vegetable broth
One (1) bay leaf

Spice Blend:
One (1) tablespoon chili powder
One (1) teaspoon ground cumin
Half (½) teaspoon smoked paprika
Half (½) teaspoon dried oregano

Instructions:
Finely dice your red onion.
Dice your bell pepper, celery, and carrot.
Turn your stove top on and set the heat of the element to medium high. Place a frying pan on the element and add the olive oil. When the oil is hot, add the red onions (you should hear a sizzle at this point) and cook it in the oil for 1–2 minutes.
Then add the bell pepper, celery, and carrot to the pan and cook for 8 minutes.
Add the garlic and the spice blend to the pan and stir constantly for 1 minute.
Add the tomato and the drained and rinsed beans to the pan. Add the vegetable broth and the bay leaf. Bring it to a simmer and let it simmer for 20-30 minutes (stir every 5 minutes).
Turn the heat of the stove element off and now you can pour your chili into a bowl!