Three-bean vegetable chili

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 1 red bell pepper, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 (28 oz) can diced tomatoes
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can kidney beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 cup vegetable broth
• 1 cup frozen corn
• 1 avocado, diced
• Salt

Steps

1. Heat the oil in a large pot over medium heat. Cook the onion, bell pepper and carrots for 8 minutes, until soft.
2. Stir in the garlic, chili powder, cumin and oregano and cook for 1 minute.
3. Add the tomatoes with their juice, all the beans and the broth. Bring to a simmer.
4. Simmer uncovered for 20 minutes, stirring now and then.
5. Stir in the corn and cook for 5 minutes more. Add salt to taste.
6. Serve topped with the avocado.