Homemade Vegan Chili
Servings: 6
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Ingredients
- 2 T extra-virgin olive oil
- 1 med onion; red chopped
- 1 large bell pepper; red chopped
- 2 medium carrot chopped
- 2 ribs celery chopped`
- 1/2 tsp Himalayan sea salt fine
- 4 garlic pressed or minced
- 2 T chili powder
- 2 tsp cumin; ground
- 1 1/2 tsp smoked paprika
- 1 tsp oregano; dried
BULK INGREDIENTS
- 28 oz tomatoes; canned, diced with juices
- 30 oz black beans rinsed and drained
- 15 oz pinto beans rinsed and drained
- 2 c purified water; cold
- 4 tsp Kirkland's no-salt seasoning
- 1 tsp Himalayan sea salt
- 2 bay leaves
- 2 T cilantro; fresh chopped
- 1 tsp lime juice
GARNISH
- 1/4 c cilantro; fresh chopped
- 1 avocado
- tortilla chips
- 1/2 c shredded vegan cheese; mozarella or cheddar
Instructions
- In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil untilshimmering. Add the chopped onion, bell pepper, carrot, celery and 1/4 teaspoon of the salt. Stir tocombine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent,about 7 to 10 minutes.
- Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
- Add the BULK INGREDIENTS and continue cooking, stir occasionally and maintain a gentle simmer for 30 minutes, reduce heat as needed.
- Remove the chili from the stove and discard the bay leaf. Transfer 1/4 of the chili into a blender, be sure to get some of the liquid. Secure the lid and hold with a towel over it. Blend on low and be cautious as the hot steam can cause the top to fly off. Pour the blended mixture back in to the pot.
- Stir in the chopped cilantro and lime juice. You may add more salt at this point if you prefer.
- Ladle into bowls and add garnishes of your choice. ENJOY!!
