Vegan Chili!
Living in Washington state, there are days that I have cravings for something warming and comforting. So I want to share this Vegan Chili recipe with you all.
This is Vegan, dairy free and is about 10 servings. Why not make a ton and enjoy for many days?
Doesn’t it look amazing? It’s tasty, easy, and of course, healthy!
Here are the ingredients…
(Yes, you can remove/ add any vegetables or beans you want)
1. 1 medium red onion, chopped
2. 1 large bell pepper, chopped
3. 1 medium carrot, chopped
4.1 large tomato, chopped
5. 1 stalk of celery, chopped
6. 1/2teaspoon salt
7. 4 cloves garlic, minced
8. 2 small bay leaves
9. 2 Tbsp chili powder
10. 2 teaspoons ground cumin
11. 11/2 spoons smoked paprika
12. 1 teaspoon dried oregano
13. 1/2 cup diced tomato or thier juices
**Beans: rinsed and drained**
14. 2 cans black beans
15. 2 cans pinto beans
16. 2 cans sweet corn
17. 1 can garbanzo beans
18. 1/2 cup quinoa(optional)
19. 2LB(907g) vegetable broth
Garnishes: Parsley or cilantro leaves, sliced avocado, grated cheddar cheese, etc.
I added some taco seasoning(from Trader Joe’s to give it some kick!)
How colorful!
1. In a pot, put 2 Tablespoons of Olive oil.
2. Add all vegetables
3. Once vegetables are half cooked, add spices.
4. Add diced tomatoes or their juices.
5. Pour all beans.
6. Mix them well.
7. Add vegetable stock.
8. Continue cooking, stirring and add salt and pepper
9. Cook until you see the texture and consistency you like.
10. Enjoy with beautiful garnishes!
