Hearty, vegan chili by
=== INGREDIENTS ===
1 onion
1 red bell pepper roasted
I jalapeño roasted
1 poblano pepper roasted
1 ear of corn roasted and cut off the cob (optional)
4 cloves garlic
15 oz. can kidney beans
15 oz. can black beans (or pinto, etc.)
15 oz. can diced tomatoes (I use petite diced)
6 oz. tomato paste
6 oz. can of green chilies
2 cups vegetable broth
2 Tbsp. chili powder (use mild, or cut back if desired)
1 tsp. cumin
1 tsp. smoked paprika
1 tsp. oregano
Salt to taste
Toppings of choice: green onion, avocado, cilantro, vegan sour cream, etc.
Optional: cayenne pepper or chipotle powder for a kick
=== DIRECTIONS ===
Pre-heat oven to 425 degrees. Roast all peppers at 425 until tender and slightly chard (about 12 minutes, this creates a smokey flavor and adds complexity to the dish). Remove from oven and dice once cooled and set aside.
In a large sauce pan over medium heat caramelize garlic and onions until a translucent golden color is obtained (12 minutes). Once the onions cook down add in cumin, paprika, chili powder and oregano. Stir often and cook for another 2 minutes. Now add your veggie broth and bring to a low simmer. Add in all other ingredients. Simmer on low for 25-30 minutes allowing the excess liquid to cook off and chili to thicken. Serve in big bowl to allow room for fun garnishes and don’t forget the vegan sour cream!
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