Diggity Dank Vegan Chili

  Oh my world, it snowed here in the Holy City this week! First time in FOREVER!! I welcomed the magical snow clouds with this beautiful bowl of vegan chili, and of course throwing snowballs at my little beings 🙂

This big bowl of beans was easy peasy to make and made me feel a bit witchy while brewing this potion of flavors. So let me know what ya think! 😉

What you’ll need:

 

  • 2 cans of dark kidney beans
  • 1 can of black beans
  • 1 can of fire-roasted tomatoes (the entire can, with all the good juices)
  • 1 C yellow onions (diced)
  • 4 cloves of fresh garlic (minced)
  • 1 celery stalk diced
  • 1/4 C of shredded carrots
  • 1/2 red bell pepper (diced)
  • 1 C of no beef broth (I use Edwards & Son’s bouillon cubes)
  • 1 bay leaf
  • 2 Tbs smoked sun-dried tomatoes (Juliane cut)
  • 1 C tomato sauce from can
  • 2 Tbs of olive oil
  • 2 Tbs chili powder
  • 1.5 Tbs smoked paprika
  • 1.5 tsp oregano
  • 2 tsp cumin
  • 1/2 tsp tumeric
  • 1/4 tsp cinnamon
  • dash of cayenne (optional)
  • 2 Tbs of freshly chopped cilantro
  • 1/2 lime freshly squeezed
  • 1 Tbs of nooch (nutritional yeast flakes)

Method:

  • Add the olive oil to a deep soup pot & heat on medium high. Add the onions, celery, peppers, carrots and salt & cook until onions become translucent. About 8 minutes.
  • Next add the  garlic, chili powder, paprika, turmeric, cumin, oregano, cinnamon, & cayenne & mix until seasoning become fragrant. Then add in the no beef broth, fire roasted tomatoes, the beans, tomato sauce, sun-dried toms, and bayleaf.
  • Drop heat to a simmer & cook, covered, stirring occationally for about 30 minutes.
  • Remove from heat, cover & let cool
  •  Once cooled, remove bayleaf & add about 1/3 of the chili to a blender & blend until half smoothed. Then add back to chili pot & add chopped cilantro, lime, & nooch. Give a good stir, & finally season with s&p more if desired 🙂

**Top this chili off with some vegan cheez, your favorite hot sauce, & sour cream (I’ll be posting my cashew sour cream soon, so stay posted)**

 

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