This is our 3rd Recipe in this series. It’s winter here still so we do a lot of soups and chili’s for some great comfort food. I hope you guys enjoy this recipe and comment down below what you guys think or ways you changed it to fit your needs. I wanna hear it all.
Recipe #1 Plant Based Burritos
Recipe #2 Plant Based/ Vegan Pumpkin Oatmeal
Composting
Ingredients
1 Can Fire Roasted Tomatoes 14.5 oz
6oz of Tomato Paste
1 Can of Black Beans
1 Can of Kidney Beans (light or dark)
1 Can of Pinto Beans or 14-16 oz of Tofu
1 Can of Whole Kernel Corn
1 Bell Pepper of any Color
1 Small Red Onion
2 Medium Carrots
2 Celery Sticks
2 Avocados ( For Toppings)
4 Cups of Vegetable Stock or Broth
1 Tsp of Coriander
1 Tsp of Garlic Powder
1 Tbsp of Cumin
2 Tbsp of Chili Powder
Pinch of cayenne or 1/2 tsp if you like it with a little kick
Salt and Pepper to Taste
Your choice of Crackers for dipping we choose Club
Directions
Step 1
Rinse and Drain all your beans and corn
and add them to the crock pot
Step 2
Dice up all your Carrots, Bell pepper, Red onion and add them to the crock pot
Step 3
Add your tomatoes and the 6oz of Tomato Paste to the crock pot
Step 4
Add all the spices the coriander, cumin, chili powder, salt, pepper, cayenne, garlic powder
Step 5
Add your 4 cups of vegetable stock or broth and stir everything together
Step 6
Cook on Low for 5-7 hours or until the carrots are soft. You can dump n go with cooking it on low. If you’re in a jam and need to cook it quicker cook it on High for 3-4 hours.
#PLANT-BASED #CHILI #FREERECIPE