Vegan Chili

Vegan Chili

Ingredients:

1 tsp  avo oil

2  cups sweet onion cone #2

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

2 jalapeños, seeded (if desired) and diced

1 cup diced celery + Carrot

1 lg. red bell pepper cone #3

1 zucchini cone #3

1 cup chopped green olives

1 (28-oz) can diced tomatoes

1 cup vegetable broth

6 tablespoons tomato paste

1 (15-oz) can kidney beans, drained and rinsed ( or cook your own is always better)

1 (15-oz) can pinto beans, drained and rinsed ( or cook your own is always better)

2 tablespoons chili powder or chipotle

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:

Chopped green onions

Fresh cilantro

Directions:

In a 5 or & qt pan, 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.

Add the jalapeños, celery, carrots and bell pepper & zucchini and saute for another 5-7 minutes or so, until softened.

Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high. 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.

chopped green onion, green olives and cilantro leaves, if desired.