It’s cold. You want something hearty, easy and vegan. You need chili
INGREDIENTS
- 2 tbsp olive oil
- 4 to 6 cloves of garlic
- 1 red onion
- 1 or 2 red peppers (1 if large, 2 if small)
- 1/2 tsp salt
- 2 tsp cumin
- 2 tbsp of chili powder (I used two different kinds for more variety)
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 540 mL can of black beans, drained
- 540 mL can of red kidney beans, drained
- 796 mL can of tomatoes, crushed or diced works, depends how chunky you like them in your chili
- 1 cup vegetable broth
Christine McAvoyINSTRUCTIONS
- Finely chop onions and red pepper.
- Heat the olive oil in a heavy-bottomed pot over medium heat and then add in the onions and pepper, cooking until soft (about 8 minutes).
- Mince the garlic and add it to the pot, along with all the spices (chilli powder, cumin, paprika, oregano, salt). Stir to combine and cook for an additional minute.
- Add the beans, the tomatoes and the broth to the pot and stir. Bring to a low boil, then reduce to a simmer, cooking for another 35 mins with the lid on the pot. Stir the mixture occasionally making sure the bottom isn't burning.
- Serve with your choice of (healthy) topping and over rice (if desired).
- Should last at least 3 days in the fridge, and can also be frozen for up to 3 months.
*Tip I found on the internet: Scoop up a cup or two of the mixture and place it in a blender, then fold back into the chilli. It will thicken it/give it a bit more consistency.