1 large yellow onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
1 medium red pepper, seeded and chopped
1 medium green pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
4 garlic cloves, crushed and chopped
1 cup vegetable stock
1 (14 1/2 ounce) can fire-roasted tomatoes
1 (14 ounce) can black beans, rinsed and drained
1 (14 ounce) can dark red kidney beans, rinsed and drained
1 (14 ounce) can garbanzo beans, rinsed and drained
1 tablespoon ground cumin
1 tablespoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon sugar
salt and pepper
12 corn tortillas
1 -2 cup sharp cheddar cheese, shredded.
Chunky Avocado Salsa
1 medium avocado, diced
2 green onions, sliced
1 large jalapeno pepper, seeded, minced
2 garlic cloves, minced
1 roma tomato, diced
salt and pepper, to taste
In a large skillet warm a small amount of olive oil. Add in onion through garlic and cook until crisp tender. Transfer vegetables to a crock pot.
Add in vegetable stock through sugar. Season with salt and pepper, stir, cover and cook for 4 to 6 hours.
About 30 minutes before serving time preheat oven to 425 degrees. Lightly brush both sides of corn tortillas with olive oil, stack and cut into 6 wedges. Scatter in a single layer on a couple of large cookie sheets. Place in preheated oven and bake, stirring one or twice, until golden and crisp. Remove from oven and cool slightly.
In a medium size bowl combine the salsa ingredients. Season with salt and pepper to taste and drizzle with a small amount of lemon juice. Please note that the lemon juice will help to keep the avocado from oxidizing.
When ready to serve, place several baked tortilla chips around the rim of a shallow bowl, spoon in chili, sprinkle on grated cheese and top with a generous serving of avocado salsa.