Plant Based Chili

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Ingredients:

  • 2 tbsp Olive Oil
  • 1 onion
  • 1 Red pepper
  • 2 Carrots 
  • 2 Celery Stalks
  • 1 Chopped jalameno ( omit if you don't like spicy )
  • 1/2 tsp Himalatan salt*
  • 2 Manitoba garlic cloves ( pressed )**
  • 2 tbsp Mexican chili powder***
  • 2 tsp cumin (or 2 drops cumin+ oil)
  • 11/2 tsp smoked paprika****
  • 1 tsp dried oregano
  • 1 Large can or jar diced tomatoes
  • 1 Cup water ( or add more canned tomatoes )
  • 2 tsp vegetable better than bouillon
  • 1 Can black beans
  • 1 Can pinto beans
  • 1 Can red kidney beans
  • 1 Lime ( Halved )
  • 1 Diced avocado
  • 1/2 Cup chopped fresh cilantro

Instructions:

  • Toffuti sour cream, avocado, cilantro, tortilla chips and 1/2 lime as granishes.
  • Heat olive oil over medium heat and add chopped onion, red pepper, carrots, celery and jalapeno. Saute 10-15 mins until onions are translucide and vegetables and almost fully cooked.  
  • Add pressed garlic, chili powder, paprika, cumin, Mexican powder, salt and oregano.
  • Stir until fragrant ( about 1 minute). 
  • Add tomatoes, water( if using ), vegetable bouillon and all three cans of drained beans ( don't rinse the beans it'll help thicken the chili ).
  • Bring to gentle boil and let simmer 30 mins until celery is fully cooked. Remove from heat. Use an immersion blender to blend some of the chili, until it's reached a good chili consistency. I lek mine with lots of chunks.
  • Squeeze half the lime into the chili and add salt to taste. Garnish with Toffuti sour cream, avocados and cilantro. You can add an extra squeeze of lime juice. Sometimes I even add crush tortilla chips when I'm in the mood.