Zesty White Bean Chili
3 bell peppers (red, orange, and/or green), cored and cut into ½-inch dice (3 cups)
1 medium onion, cut into ¼-inch dice (2 cups)
3 celery stalks, cut into ½-inch dice (1½ cups)
2 medium carrots, roughly chopped into ¼-inch pieces (1 cup)
12 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
2 (15-ounce) cans diced tomatoes (3 cups)
2 tablespoons salt-free chili powder
2 tablespoons paprika
3 (15-ounce) cans cannellini beans, rinsed and drained (4½ cups)
1 cup fresh or frozen corn
2 tablespoons white wine vinegar
1 tablespoon fresh lemon juice
¼ cup finely chopped fresh cilantro, divided
⅓ teaspoon sea salt
In a large saucepan or pot over medium heat, combine the bell peppers, onion, celery, carrots, garlic, cumin, and oregano. Cook 20 minutes, stirring occasionally. Add water, 1 to 2 tablespoons at a time, as needed to prevent vegetables from sticking to the pan.
Add the tomatoes, chili powder, paprika, and 2 cups water. Bring to a boil over high heat; then reduce heat to a simmer, cover pot, and cook 10 minutes more.
Add the beans, corn, vinegar, lemon juice, half of the cilantro, and the salt. Cook 10 to 15 minutes, or until the vegetables are tender and the chili thickens.
Garnish with remaining cilantro and serve hot.