Vegan Chili

Serving Size: 10 people

Recipe by:

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time35

Recipe Serving Size10 people

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 Peeler

Ingredients

5 clove garlic
1 cup onion large diced
1 1/2 cup green bell pepper large diced
4 stalk celery diced
1 cup carrot sliced
1/3 cup chili powder New Mexico or California
1 1/2 tablespoon ground cumin
1 1/2 teaspoon dry 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
2 cup water or vegetable stock
Kosher salt to taste
freshly ground black pepper

For garnish:

4 stalk 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