Vegan Chili – 5 Bean
Looking for a quick but filling meal that will ensure you get your protein? This hearty chili is chalk full of flavour and spice with 5 types of beans and the unique addition of fresh jalapeno.
Equipment:
- One large Dutch Oven Pot
Ingredients:
- Red bell pepper: 1 (seeded and diced)
- Carrots: 5,( peeled and diced)
- Yellow onion: 1 and a half (chopped)
- Garlic cloves: 4-5 (minced)
- Celery: 1 stalk (diced)
- Diced tomatoes: 2 cans (14 and 1/2 oz.)
- Organic garbanzo beans: 1 can (15 oz.) drained and rinsed
- Organic soy beans: 1 can (15 oz.) drained and rinsed
- Dark red kidney beans: 1 can (15 and 1/2 oz.) undrained
- Light red kidney beans: 1 can (15 and 1/2 oz.) undrained
- Black beans: 1 can (15 and 1/2 oz.) undrained
- Jalapeno pepper: 1 (seeded and diced)
- Garlic salt: 1 Tsp
- Olive oil: 2 Tbsp
- Hot sauce: 1/2 Tsp
- Dried oregano: 1/2 Tsp
- Chili powder: 2 Tbsp
- Cumin seeds: 1/2 Tsp
- Ground cumin: 1 and 1/2 Tsp
- Fresh cilantro: Garnish (optional)
Directions:
- Heat olive oil in the dutch oven pot on a med-high heat and add garlic, onions, carrots, and celery. Sautee until tender
- Add tomatoes, jalapeno, hot sauce, red bell pepper, and beans while stirring
- Add ground cumin, cumin seeds, oregano, chili powder, and garlic salt
- Allow the chili to boil, then reduce heat and simmer (minimum 30 minutes)
- Garnish with fresh cilantro upon serving, if desired
Note: Makes 4-6 servings.
Serve with a healthy brown rice bun to turn this vegan chili into a vegan sloppy joe!
