🥣😋 Level up your chili by adding a variety of toppings like shredded cheese, avocado slices, tortilla chips, jalapeño slices, sour cream, queso dip, fresh cilantro or chopped chives! Sharing my vegan chili recipe below! 👇🏼This recipe makes a double batch. Enough for a family of four to eat one and freeze the other for up to three months for a quick meal when needed!
Vegan Chili Recipe:
Ingredients:
3 tablespoons olive oil
1 medium yellow onion chopped
5 cloves garlic minced
1 jalapeños diced fine
1 bell pepper chopped
3 stalks of celery chopped
3 tablespoons chili powder
1 tablespoon cumin
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
2 796 ml cans diced tomatoes
2 540 ml cans red kidney beans drained and rinsed
1 398 can black beans drained and rinsed
1 342ml can corn drained
1 284 ml can mushrooms drained
1. Add olive oil to a large pot and sauté the onions, garlic, jalapeño, bell pepper and celery on medium heat for 5-7 min until soft and fragrant.
2. Add in the spices, salt and pepper and cook for an additional minute.
3. Add in the tomatoes, drained beans, corn and mushroom.
4. Bring to a boil and then reduce the heat to simmer.
5. Simmer for 30 min on low.
6. Thicken by using a hand immersion blender pulsing a few times until you reach the desired texture or transfer some of the chili to a blender. Blend and then add the mixture back to the chili.