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Game day vegan chili

Ingredients:

2 tablespoons olive oil

2 large shallots, diced

1 medium jalapeño, seeded and diced

4 cloves garlic, minced

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon smoked paprika

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 can black beans, drained and rinsed

1 can garbonzo beans, drained and rinsed

1 can kidney beans, drained and rinsed

3 1/2 cups low-sodium vegetable broth

28-ounce can fire-roasted diced tomatoes

1 tablespoon syrup

Directions:

In a slow cooker on high or in a frying pan warm the olive oil and cook the shallots, jalapeno, and garlic until fragrant.

Add spices (cocoa powder, chili powder, cumin, paprika, salt, and pepper to the frying pan and stir to combine. Stir frequently to make sure the spices don't burn.

Transfer mixture to slow cooker on high. Add the black, garbanzo, and kidney beans, vegetable broth, tomatoes, and syrup to the slow cooker.

Cover and let sit 4-6 hours.