Delightful And Hearty Vegan Chili

Satisfying, generous and veggie-packed, this vegan chili will leave you feeling full for hours.

Bon Appetite!

Ingredients

• 1.5 tablespoons extra virgin olive oil
• 2 heaping cups diced sweet onion
• 2 tablespoons minced garlic
• 2 jalapeños, seeded and diced
• 1 cup diced celery
• 1 lg. red bell pepper, seeded and diced
• 1 can diced tomatoes
• 1 cup vegetable broth
• 6 tablespoons tomato paste
• 1 can kidney beans, drained and rinsed
• 1 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

Toppings (optional)

• Homemade vegan sour cream
• Chopped green onions
• Fresh cilantro

Preparation

1. In a large pot, sauté the onions and 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 sauté for another 5-7 minutes or so, until softened.
3. Now add a 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.