Chili warms you from the inside out and is great for any winter day. Make a lot of this vegan chili recipe and you can take the leftovers for lunch the next day.
1/2 teaspoon turmeric
1/3 teaspoon cumin
1/3 teaspoon dried oregano
2 tablespoons olive oil
1 dried bay leaf
1 large yellow onion – diced
4 cloves of garlic – minced
5 small or 2 large carrots – diced
3 pieces of celery with leaves – diced
1 green pepper – diced
1 12-ounce can diced tomatoes
1 chipotle pepper in adobo sauce – seeded and minced
4 cups of vegetable or chicken broth
1 cup black beans – cooked
1 cup pinto beans – cooked
1 cup kidney beans – cooked
Salt and pepper to taste
Optional Garnish:1 Avocado
A dollop of créme fresh
Sprinkle of Mexican Cheese
Heat olive oil, turmeric, cumin and oregano in a large pot for two minutes on medium heat.
Add in onions and garlic and cook for a few minutes (do not brown).
Throw in carrots, celery, green pepper, and bay leaf and cook for another ten minutes.
If the vegetables are sticking to the bottom of the pan, add a little water.
Once veggies are soft, add in diced tomatoes, vegetable or chicken broth and chipotle pepper.
Bring to a boil and then simmer for about 45 minutes.
Then, add the beans and simmer for another 15-20 minutes.
Add salt and pepper to taste. Serve with your favorite chili toppings.
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