Ingredients:

• 1 green bell pepper
• 6 stalks celery
• 2 Tbsp Rosemary Extra Virgin Olive Oil
• 2 Tbsp Bourbon Balsamic Vinegar 
• 1 Tbsp dried onion flakes
• 1 15 oz. can chickpeas drained
• 1 15 oz. can black beans drained
• 1 15 oz. can pinto beans drained
• 1 15 oz. can kidney beans drained
• 1 14 oz. can diced tomatoes
• 1 15 oz. can tomato sauce
• 3 cups vegetable broth
• 2 Tbsp chili powder
• 1 Tbsp cumin
• 1 tsp paprika
• 1 tsp minced garlic
• salt/pepper to taste

Instructions:

Chop the celery and bell pepper into small pieces.

Pour the Rosemary extra virgin olive oil, and Bourbon balsamic vinegar into a large stock pot and combine the celery, bell pepper, and onion flakes.

Cook for about 10 minutes (or until the celery is a little bit soft).

Add in the beans, chickpeas, and broth.

Cook for about another 10 minutes.

Add in the diced tomatoes, tomato sauce, spices, and salt/pepper (to taste).

Continue to cook for another 10 minutes or until everything is soft.

Serve and enjoy!