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