OMG VEGAN CHILI (FOR A TRIBE OR “GO TO” FUEL DURING WEEK)

August 5, 2015
Serves 12 People
Prep time
20m
Cook Time
1h 30m

Carla Lee loves making this hearty V over-the-top chili to munch on during the week for a perfectly satiating healthy plant-based protein that even the most discriminating Carnivores goes NUTZZZ for!  Crumble a NutBurger on the top if you’re uber hungry.


Ingredients

  • 2 15oz Can
    organic Kidney beans with liquids
  • 2 15oz Can
    organic Black beans with liquids
  • 2 15oz Can
    organic Pinto beans with liquids
  • 2
    whole fruity Pasilla or Ancho, stems and seeds removed
  • 1
    whole chipotle chiles in adobo sauce with 1-2 T. from can
  • 1
    organic red bell pepper, diced
  • 1
    organic green bell pepper, diced
  • 2
    organic sweet onion or red onion, diced
  • 2 28 oz can
    organic crushed tomatoes
  • 10
    organic garlic cloves, minced
  • 2 Tablespoons
    organic raw coconut nectar or organic sugar
  • 1 heaping Tablespoon
    chili powder
  • 1 Tablespoon
    cumin
  • 2 Teaspoons
    dried oregano
  • 1 Teaspoon
    organic garlic powder
  • A couple splashes of Coconut Amino Acids
  • 1/2 Teaspoon
    sea salt
  • 1/2 Teaspoon
    sea salt
  • 1/2 Teaspoon
    regular paprika
  • Optional: 2 Teaspoons
    raw organic cacoa superfood

Instructions

  1. Chop the garlic, onion, peppers. Saute lightly over medium high heat in 3-4 T. sunflower, grapeseed or coconut oil.

  2. Once the veggies have sautéed for about 5-10 minutes until browned and sauteed , add everything else into the pot (tomatoes, beans, spices, etc.). Bring to a boil. Reduce heat to bare simmer, stirring occasionally, until thick and rich, about 1 ½ hours, adding organic vegetable broth if necessary.

  3. Once the chili is done cooking, you can top it with anything you like: 1 Tbsp raw milk cheddar or vegan cheese, 0% greek yogurt, green onions, or organic tortilla or corn chips. I served mine with organic corn chips or a piece of organically made NON-GMO cornbread (of course)

  4. Enjoy & Share

Nutrition: Per Serving (2 ladles of chili, 1/6 of the recipe): Calories per serving: 300 Fat per serving: 1.7g 320 Sodium 28g Carbs 28.2g Fiber 3.3g Sugar 26.1g Protein