Vegan Winter Chilli

This hearty meal feeds four and will keep you warm as the weather turns. Packed full of greens, it’s not just good for your body – it’s good for your soul.

Preparation: 30 minutes then cook for 30 minutes

Serves: 4

Ingredients

• 1.5 tablespoons extra virgin olive oil

• 2 heaping cups diced sweet onion

• 2 tablespoons minced garlic (about 4 med/lg cloves)

• 2 jalapeños, seeded (if desired) and diced

• 1 cup diced celery

• 1 lg. red bell pepper, seeded and diced

• 1 (28-oz) can diced tomatoes

• 1 cup vegetable broth

• 6 tablespoons tomato paste

• 1 (15-oz) can kidney beans, drained and rinsed

• 1 (15-oz) can pinto beans, drained and rinsed

• 2 tablespoons chili powder

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1/2-3/4 teaspoon fine grain sea salt, or to taste

• 1/4 teaspoon ground cayenne pepper

• 1 teaspoon hot sauce

Method

This hearty meal feeds four and will keep you warm as the weather turns. Packed full of greens, it’s not just good for your body – it’s good for your soul.

1. In a large pot, saute the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
2. Add the jalapeños, celery, and bell pepper and saute for another 5-7 minutes or so, until softened.
3. Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
4. Add the drained and rinsed beans, along with the chili powder, cumin, oregano, salt, cayenne, and hot sauce. Simmer the mixture until thickened, about 10-15 minutes and adjust seasonings to taste if necessary.
5. Serve with Homemade vegan sour cream, chopped green onion, and cilantro leaves, if desired.