Author Notes
A delicious vegan chili made with lots of spice and piled high with your favorite toppings. —Madeline
Ingredients
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2 tablespoons
olive oil
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1
large yellow onion-diced
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4
cloves garlic-minced
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2 teaspoons
chili powder
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2 teaspoons
cumin
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1 teaspoon
cayenne pepper
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1
28 oz. can crushed tomatoes
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1
16 oz. can organic black beans
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1
16 oz. can organic kidney beans
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1
1 16 oz. can organic white northern beans
Directions
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Heat the olive oil in a large pot. When hot, add onion, garlic, chili powder, cumin, cayenne, and a few large pinches of salt and pepper. Sauté until fragrant and browned, about 10 minutes.
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Add canned crushed tomatoes. Fill the can half way with water, and add the water to the pot. Bring the mixture to a boil and let it simmer for 20 minutes. Add the beans and heat until hot, another 20 minutes.
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Garnish with Diced red onion, diced tomatoes, cilantro, and even unsweetened vegan yogurt! It makes a great sour cream:)
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