Family favorite vegan chili that will have meat lovers raving. It’s a great quarantine meal as majority of ingredients are canned. This recipe uses three types of beans. It’s great for large families and freezes well.
Vegan Chili
1/4 Cup EVOO
3 Celery Sticks Chopped
1/2 Red Bell Pepper Chopped
1/2 Green Pepper
1 Medium Onion
8 Garlic Cloves
2 Red Chili Peppers Chopped
1 Tablespoon Chopped Ginger
2 large carrots Chopped
1 Tablespoon Ground Cumin
1 Tablespoon Italian Seasoning
1 Tablespoon Turmeric
1 Tablespoon Cayenne Pepper
1 Tablespoon Coriander
1 Tablespoon Garlic Powder
1 Tablespoon Chili
1 Tablespoon Salt
1 Can Garbanzo Beans
1 Can Red Kidney Beans
1 Can Pinto Beans
1 Can Chopped Tomatoes in Puree
2 Cups of Water
Heat EVOO on medium heat. Add Onions, Peppers, Celery, and Carrots. Cook on high heat for 2 minutes. Add Garlic, Ginger & Red Peppers sauté for another 2 minutes.
Add spices then add the can of tomatoes cook for 2-5 minutes. Add the beans and cook for another 2 minutes.
Add water, taste for salt and let simmer on low for 30 minutes. Garnish with cheese or if serving vegan simply garnish parsley. Enjoy !!!