Vegan Chili
Hearty vegan chili which will leave you saying mmmmh. Perfect for a cool fall or winter night. For extra protein, temphe or your choice of ground meat is also a lovely add in.
Ingredients: 1 tablespoons olive oil 1 small red onion, chopped 1 small white onion 1 large red bell pepper, chopped 3 medium carrots, chopped 4 ribs celery, chopped 1/4 teaspoon salt 5 cloves garlic, pressed or minced 2 tablespoons chili powder 1 tablespoon black pepper 2 teaspoons ground cumin 1 tablespoon garlic powder 1 tablespoon onion powder 2 ½ teaspoons smoked paprika 2 teaspoon dried oregano 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes*, with juices 2 cans (15 ounces each) black beans, rinsed and drained 1 can (15 ounces) kidney beans, rinsed and drained 1 can butter beans, rinsed and drained 4 cups low sodium vegetable broth 1 bouillon cube 1 bay leaf
2 tablespoons chopped fresh cilantro, plus more for garnishing 1 tablespoon red wine vinegar 1 tablespoon molasses 2 tablespoon of apple juice
Instructions: 1.In a heavy-bottomed pot over medium heat, warm the olive oil until shimmering.
2. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
3.Add the garlic, black pepper, chili powder, cumin, smoked paprika (go easy on the paprika if you're sensitive to spice) and oregano. Cook until fragrant while stirring constantly, about 1 minute.
4. Add the diced tomatoes and their juices, the drained black beans, kidney beans, and butter beans, vegetable broth and one bay leaf. Stir to combine, then bring the mixture to a simmer and continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes or more. Remove the chili from heat.
5. For the best texture and flavor, transfer 2 cups of the chili to a blender and blend until lightly chunky, then pour the blended mixture back into the pot.
6.Add the chopped cilantro, stir to blend, and then mix in the vinegar, apple juice, and molasses to taste.