Vegan Chili

Vegan Chili

Inspired by the Vegan Chili at Freshii
Yields 6- 8 servings

Ingredients:

  • Vegan Chili1 cup vegetable stock
  • 1 15 oz can tomato paste
  • 2 cups of water
  • 2 cups diced tomatoes
  • 2 cups corn
  • 2 cups black beans
  • 2 cups pinto beans
  • 2 cups chickpeas
  • 2 cups kidney beans
  • 4 large carrots chopped
  • 1 cup of chopped celery
  • 1 onion diced
  • 2 cloves garlic chopped
  • 1 jalapeño diced
  • 2 green peppers
  • 1/4 cup chili powder
  • 2 Tbs fresh cilantro
  • 1/4 cup sriracha sauce
  • 2 Tbs paprika
  • 1 tsp of ground oregano

For Serving:

  • 6-8 cups of cooked quinoa rice (serve chili over quinoa if desired)
  • 2 whole avocados sliced into fourths
  • 1 head of broccoli

Directions:

  • Heat the vegetable stock, tomato paste and water in pot over medium-high heat until simmering.
  • Add the diced tomatoes, corn, black beans, pinto beans, chickpeas, carrots, celery, mushrooms, kidney beans, green peppers, jalapeño, onion, and garlic stirring occasionally, until softened, about 8 minutes.
  • Add the sriracha sauce, chili powder, paprika, oregano, and cilantro, stir to coat the vegetables, and cook until fragrant, about 1 minute.
  • Reduce heat to medium-low, cover, and simmer for 15 minutes. Serve warm.
  • Pour over quinoa (or brown rice). Top with avocado and broccoli.

[cro_contact no=”0″ type=”4″]

Kristy Lee Wilson