Serve this delicious vegan chili with rice or potatoes or by itself with or an avocado cut into slices on the side.
By Kyle Hinchey & Josh Kelly from IG @plantbasenutrition
1 small to medium red onion diced
2-4 cloves of fresh garlic pressed or minced
2-3 carrots diced
2-3 stalks of celery diced
3 large fresh tomatoes or 1-28 oz can of diced tomatoes, drained
1 red bell pepper, diced
2 Tbsp chili powder
2 tsp cumin
1 tsp oregano
Salt and pepper to taste
1 tsp of smoked paprika
Nutritional yeast (optional)
2-3 cans of black beans or pinto beans, drained and rinsed
Basil, cilantro (optional)
2/3 cup red cabbage, diced (optional)
Avocado sliced up for on the side
Rice/potatoes to go with chili or serve by itself
Sautée the onion, garlic, carrots, and celery in a splash of vegetable broth or water (and other vegetables like red cabbage if adding).
Cook till soft.
Add tomatoes and spices.
Add red pepper and beans.
Mix and allow to heat up, then enjoy!
Optional healthy add ins:
Frozen peas or corn (if adding, stir in after mixture is hot)