Cozy Vegan Chili

 ​Ingredients:

1-2 tbsp  EVOO or water
1  yellow onion, chopped
4  cloves garlic, minced
1  sweet potato, cubed
2  carrots, sliced

3  celery stalks, sliced
2  red bell peppers, chopped

1 tsp  cumin
½ tsp  cinnamon
1 tsp  each sea salt and pepper
2 tbsp  unsweetened cacao powder
2 tbsp  hot chili powder
1 tsp  paprika

28 oz  canned diced tomatoes
1 C  water or vegetable broth
¼ C  tomato paste
4 oz  chipotle peppers in adobo sauce, chopped
1 tbsp  balsamic vinegar
1 tbsp  soy sauce or liquid aminos

14 oz  can kidney beans, drained
14 oz  can pinto beans, drained
14 oz  can black beans, drained

1 cup  yellow sweet corn
1 lime, juiced
1 tbsp maple syrup
1 tbsp sriracha optional
2 C baby spinach, roughly chopped
1 C fresh cherry tomatoes, halved

Garnish:

Sliced Jalapeno 

1/2 bunch cilantro, chopped

​

Method:

1. Heat 1 tbsp olive oil or water in a large Dutch oven over low heat.

2. Add in onion and garlic and sauté until fragrant.
Add in sweet potatoes, carrots, and celery and sauté for 5 minutes.
Add in bell peppers and sauté for another 2-3 minutes.

3. Add in all seasonings, including cacao, and sauté for about 30 seconds, adding a little extra oil or water if needed.

4. Pour in tomatoes, water or broth, tomato paste, chipotle peppers, balsamic vinegar, and soy sauce. Stir to combine. Add all beans. Bring to a boil. Reduce heat and simmer for 15 minutes.

5. Add in remaining ingredients and stir to combine. Gently simmer for 5 minutes until corn is heated through, tomatoes have softened, and spinach has wilted.

6. Season to taste by adjusting sriracha, maple syrup, salt, pepper, and lime juice. Serve hot topped with desired toppings and garnish.

Serves 8-10

Variations we made: When selecting canned items, go salt free or low sodium.

Source