recipes

INGREDIENTS
3 cloves Garlic
1 Small Yellow Onion, diced
2 Green Bell Peppers, diced
3 ribs Celery, diced
3 small Carrots, sliced
¼ cup Ancho Chili Powder*
1 tbsp Cumin
1 tsp Dried Oregano
½ tsp Cayenne Pepper (Optional)
2 15 oz cans Red Kidney Beans, drained
2 15 oz cans Pinto Beans, drained
2 28 oz cans Crushed Tomatoes
1 cup Filtered Water
Salt and Black Pepper, to taste
Optional Toppings: Green Onions, Nutritional Yeast, Vegan Sour Cream

INSTRUCTIONS
First add the Onion, Celery, and Green Pepper to a large nonstick pot over Medium-High heat with ⅓ cup of Water. Cook until all the water evaporates, stirring occasionally. Once the pot is “dry” and the vegetables start to turn golden brown, deglaze the pot with an additional ¼ cup of Water. This process should take around 10 minutes total.

Add the Garlic, Spices, and Carrots to the pot, then sauté for a few minutes, adding a small splash of water if things start to stick.

Finally, add the drained Beans, Crushed Tomatoes, and 1 cup of Filtered Water to the Pot. Bring everything to a boil over high heat, then reduce the heat to a simmer, cover, and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5-7 additional minutes, until the Carrots are tender and the Chili reaches your desired thickness. Stir this mixture occasionally, to make sure nothing sticks to the bottom of the pot.

Serve warm, and top as desired. Leftovers can be store in the fridge for up to 7 days, or in the freezer for up to one month.

NOTES
Your Chili Powder should be pure Chili powder, not a Chili “blend” of various spices and salt. If you must use a blend, please use a salt-free version.