Plant Based Chili
1 Tab Avocado oil
1 onion, diced
1 bell pepper, diced
3 stalks celery, diced
(Cook until soft)
1 bulb garlic, minced
2-3 Tab chili powder
1 Tab cumin
(Combine and sauté until fragrant))
1 15oz can diced tomato
2 15oz can chili beans
1 can baked beans
1 15oz can kidney beans, drain and rinse
1 cup tomato juice
1 small can of green chili
(Simmer)
2 cups vegan grounds,
1 Tab garlic powder
1 Tab chili powder
Oil to brown grounds.
(Brown and add to pot of chili)
Cheese and chopped green onion to garnish. Serve with warm corn bread.