036: Vegan Chili
Made by Vicky Lewis - Member of the Plant-Based Challenge
Time: 45 mins
Servings: 4
Ingredients
2 carrots, peeled and finely chopped
1 onion, chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 jalapeno, finely chopped
1 tbsp. tomato paste
1 15.5 oz can pinto beans, drained & rinsed
1 15.5 oz can black beans, drained & rinsed
1 15.5 oz can kidney beans, drained & rinsed
1 28oz can fire roasted tomatoes
3 cups veggie broth
2 tbsp chili powder
1 tbsp cumin
2 tsp oregano
1 tbsp extra virgin olive oil
Kosher salt, black pepper for taste
Instructions:
1. In a large pot over medium heat, heat olive oil then add carrots, onion, bell pepper. Saute until soft. About 5 mins.
2. Add garlic & jalapeno and cook, 1 min.
3. Add tomato paste and stir to cook veggies. Add tomatoes, beans, broth, & seasonings. Season w/ salt & pepper.
4. Bring to a boil, then reduce heat & let simmer for 30 mins.
Vegan Protein Bars-(12 Pack)
Vegan Protein Bars-(12 Pack)
