Spicy Vegan Chili

Spicey Vegan Chili

 

Spicy Vegan Chili

1 whole onion (diced)

4 cloves fresh garlic (minced)

6 tablespoons olive oil

2 cans (15 ounces each) kidney beans (may substitute or combine with pinto or black beans)

1 can (15 ounces) tomato sauce

1 can (6 ounces) tomato paste

4 teaspoons ground cumin

1/4 teaspoon chili powder

pinch of cayenne pepper (or to taste)

sea salt and pepper (to taste)

1/2 cup diced celery

1/4 cup diced bell pepper

*Optional garnishes of diced green onion, diced avocado and fresh chopped cilantro

Heat the olive oil in a large saucepot, over medium heat. Add in the diced onion and saute until onions are translucent, about 4-5 minutes. Add in the minced garlic, and saute for an additional 1-2 minutes while stirring continuously so that the garlic doesn’t burn. Next, add in the 2 cans of beans WITH their liquid, tomato sauce, tomato paste, cumin, chili powder, and cayenne, along with the sea salt and pepper to taste. Stir to evenly distribute all the ingredients, cover and reduce heat to medium-low. Allow to simmer for 20-25 minutes, while giving a good stir about every 5 minutes. Add in the diced celery and diced bell peppers during the last 10 minutes of cooking time. Remove from heat and serve with optional garnishes of diced green onion, diced avocado and fresh chopped cilantro. Makes 4 servings.