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–+ servings

Homemade Vegan Chili

Course: Main Course, Side Dish, Soup
Prep Time: 20 minutes
Cook Time: 40 minutes
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!!