My Favourite Vegan Chili
"Hearty, satisfying, and veggie-packed, this vegan chili will leave you feeling full for hours. I recommend pairing it with a big scoop of my Cashew Sour Creamfor the ultimate chili experience...."
INGREDIENTS
•
1 1/2 tablespoons extra-virgin olive oil
•
2 cups (280 g) diced sweet onion (about 1 medium/large)
•
2 tablespoons minced garlic (about 4 large cloves)
•
2 medium jalapeños (80 g), seeded (if desired) and finely chopped
•
2 medium carrots, chopped
•
1 cup (115 g) finely chopped celery (about 2 large stalks)*
•
1 large red bell pepper, seeded and diced**
•
1 (28-oz/796 mL) can diced tomatoes, with juices
•
1 cup (250 mL) low-sodium vegetable broth
•
6 tablespoons (90 mL) tomato paste
•
1 can (15 oz) black beans, rinsed and drained
•
1 (15-oz/398 mL) can kidney beans, drained and rinsed
•
1 (15-oz/398 mL) can pinto or navy beans, drained and rinsed
•
1 2/2 teaspoons smoked paprika
•
2 tablespoons chili powder
•
2 teaspoons ground cumin
•
1 teaspoon dried oregano
•
1/2 to 3/4 teaspoon fine grain sea salt, to taste
•
1 bay leaf
•
1/4 teaspoon ground cayenne pepper (optional)
•
1 teaspoon hot sauce (optional)
•
1 to 2 teaspoons of red wine vinegar or lime juice, to taste
•
Cashew Sour Cream
•
Chopped green onions
•
Fresh cilantro, chopped
Comments & Reviews
Just A Pinch Sweepstakes