1 green bell pepper
1 small onion
2 Tbsp. Bittersweet Herb Farm Chili Pepper with Garlic Oil
1 heaping Tbsp. Bittersweet Herb Farm Mexican Seasoning
1 15 oz. can chickpeas drained
1 15 oz. can black beans drained
1 15 oz. can pinto beans drained
1 15 oz. can kidney beans drained
1 14 oz. can diced tomatoes
1 15 oz. can tomato sauce
3 cups vegetable broth
2 Tbsp. chili powder
Vegan cheese for topping
Chop the onion and bell pepper into small pieces.
Pour the Bittersweet Herb Farm Chili Pepper with Garlic Oil into a large stockpot and combine the onion and bell pepper.
Cook for about 10 minutes.
Add in the beans, chickpeas, chili powder, and broth.
Cook for about another 10 minutes.
Add the diced tomatoes, tomato sauce, Bittersweet Herb Farm Mexican Seasoning, and salt/pepper (to taste).
Continue to cook for another 20 minutes or until everything is soft.