Black & White chili

• 1/2 Onion chopped
• 1 Shallot diced
• 2T Extra Virgin Olive Oil
• 1 box Veggie Broth
• 28 oz can Crushed Tomatoes
• 28 oz can Diced Tomatoes
• 15 oz can Black Beans (I didn't drain, I need the extra sodium)
• 15 oz can White Beans (Drained-they looked slimey)
• 2 Carrots peeled diced
• 1 Celery stalk diced
• Chili powder to taste (a lot)
• Cayenne to taste (a lot)
• Cumin 1/2t
• Parsley 1/8t
• Pink himalayan salt to taste
• Pepper to taste

*I'm not good at measurements because I just shake, shake, shake, ...shake shake, shake, ...cook, taste, repeat.

**All this junk is natural or organic to the best of my wallet's ability. =)

I've made this twice thrice now because it is just so yummy, and comforting! The second time I made this, I used 3 cans of beans! Black, white, and kidney, thinking the kidney beans would give it more of a 'chili taste', but to be honest, I preferred it 'as-is'. But, hey, don't let me stop you from experimenting! Go bean crazy!

P.S. I very rarely make it 3 days with a whole pot of chili. I tell myself, "Oh, I'll freeze some for next week, when I don't feel like cooking." Welp, that doesn't happen. Once I know it's available to nom, I NOM.

iNom?