Instructions

1. In a large casserole pot, heat a large drizzle of olive oil over medium-high heat, cook the onions for 4 minutes till soft and slightly browned, then add the garlic and sauté till fragrant⁠

2. Add the carrots to pot, sauté for another 4 minutes⁠

3. Drain and dry all the beans, add to the pot, stir to combine, and add all the spices - paprika, cumin and oregano, sauté to toast the spices, this helps release their aroma and flavors, for about 3 - 4 minutes⁠

4. Add the crushed tomato, stir to combine, pour in the stock or water, stir, cover, and bring to a boil⁠

5. Reduce heat to medium-low and let the chili simmer and thicken, uncovered, for about 20 minutes;⁠

6. Finally, add the celeries, stir and cook for another 10 minutes or until you reach your preferred texture⁠

7. Serve with Kibo lentil chips, fresh cilantro, avocado, and tofu sour cream, enjoy!⁠