Chili doesn’t have to be loaded with meat, in fact, I think I prefer this vegan variation to the traditional! It’s so flavorful and satisfying!
1-2 bell peppers chopped
1 can of black beans 15 oz
1 ½ cups broth vegetable
1 cup carrots chopped
2 Tbsp chili powder
1 Tbsp cumin
3 garlic cloves chopped
1 can of kidney beans 15 oz
2 tsp olive oil
1 cup onions chopped
1 tsp salt
1 can of tomatoes 14.5 oz, diced
Sauté onions and garlic in olive oil in a large pot for 2-3 minutes, until translucent.
Add chopped bell peppers and carrots, and sauté about 5 minutes.
Add seasonings, beans, tomatoes and broth. Stir well, bring to a light boil, and then turn down the heat.
Allow it to simmer covered for 20 minutes.
Stir and allow it to simmer uncovered for another 15-20 minutes, or until it reaches your desired thickness.
Serving: 1/2 cup
yields 4 cups servings