Course | Main Dish |
---|---|
Cuisines | American |
Cooking Methods | Sautéing, Simmering |
Diets | Dairy Free, Gluten Free, Kid Friendly, Low Fat, Vegan |
Main categories | Everyday Food, Freezer Meals, Kid Friendly, Vegan, Vegetarian |
Main Ingredient | Legumes, Vegetables |
Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10 people
Cook Times
Cooking Tools Required
Can Opener, Cutting board, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable PeelerIngredients
- 5 clove garlic
- 1 cup onion large diced
- 1 1/2 cup green bell pepper large diced
- 4 rib celery diced
- 1 cup carrots sliced
- 1/3 cup chili powder New Mexico or California
- 1 1/2 tablespoon ground cumin
- 1 1/2 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper Optional
- 45 ounce canned red kidney beans drained, for 10 servings - 3 x 15 oz cans
- 45 ounce canned pinto beans drained, for 10 servings - 3 x 15 oz cans
- 56 ounce canned crushed tomatoes for 10 servings - 2 x 28 oz cans
- 1 cup Water or vegetable stock
- Kosher salt and freshly ground pepper to taste
- green onion Nutritional Yeast, Vegan Sour Cream
Instructions
- Combine the onion, celery, and green pepper in a large nonstick pot over medium-high heat with ⅓ cup of water. Cook until all the water evaporates, stirring occasionally. Once the pot is “dry” and the vegetables start to turn golden brown, deglaze the pot with an additional ¼ cup of Water. This step should take around 10 minutes in total.
- Add the garlic, spices, and carrots to the pot, then sauté for a few minutes, adding a small splash of water if things start to stick.
- Add the drained beans, crushed tomatoes, and 1 cup of filtered water to the pot. Bring everything to a boil over high heat, then reduce the heat to a simmer, cover, and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5-7 additional minutes, until the carrots are tender and the chili reaches your desired thickness. Stir this mixture occasionally, to check that nothing sticks to the bottom of the pot.
- Serve warm, and top as desired. Leftovers can be store in the fridge for up to 7 days, or in the freezer for up to one month.
- Notes: The chili powder should be pure chili powder, not a Chili “blend” of various spices and salt. If you must use a blend, please use a salt-free version.
Nutrition
Calories: 306kcal | Carbohydrates: 59g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Sodium: 1033mg | Potassium: 1474mg | Fiber: 20g | Sugar: 13g | Vitamin A: 5031IU | Vitamin C: 37mg | Calcium: 209mg | Iron: 8mg
Vegan Chili
$35.00 cooking fee
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