Chili Base:

5 dried ancho chilies, seeds removed

2 cups no-salt-added vegetable broth

2 tablespoons olive oil

4 small onions, chopped

6 cloves garlic, minced

4 celery ribs, diced

4 jalapeños, diced (seeds optional for less heat)

3 tablespoons chili powder

2 tablespoons chipotle peppers in adobo sauce

2 cans (28 oz each) fire-roasted or regular diced tomatoes, no salt added

1 can (28 oz) fire-roasted crushed tomato puree

2 lbs sweet potatoes, diced

2 red bell peppers, diced

2 green bell peppers, diced

4 small zucchinis, cut into small pieces

3 cans (19 oz each) beans—kidney, black, and white kidney, drained and rinsed

2 cups cooked green lentils

Low-Sodium Chili Seasoning:

2 ½ teaspoons paprika

2 teaspoons roasted granulated garlic

1 teaspoon dried oregano

1 teaspoon black pepper

1 teaspoon onion powder

1 teaspoon cayenne pepper

1 teaspoon Aleppo pepper

1 teaspoon dried thyme

½ teaspoon smoked paprika

½ teaspoon cumin

½ teaspoon salt

Optional Toppings:

No-salt-added tortilla chips

Cajun corn (low-sodium recipe)

Grated aged cheddar

1 cup sour cream mixed with juice and zest of 1 lime

Sliced avocado

Fresh cilantro

Sliced jalapeño

Green onions, thinly sliced

Diced red onions

Lime wedges