Fight chilly with chili! Packed with nutritious beans and veggies, this chili is everything that makes coming home from winter sports a delight!
As the weather gets colder around the holidays and we enter the winter seasons plant based comfort foods are a must! Healthy vegan options are not inaccessible and can be very simple to make with easy delicious recipes. Try the Vegan Bean & Veggie Chili to heat you up during this holiday season.
Vegan Bean & Veggie Chili
- 7–8 crushed tomatoes
- 1 can tomato paste
- 16 ounces black beans, softened
- 16 ounces chick peas, softened
- 16 ounces sweet corn (org)
- 2 green, 1 yellow, 1 orange bell pepper
- 1 tablespoon minced garlic
- 1 teaspoon white and black pepper
- 1 tablespoon ground cumin
- 2 tablespoons agave
- Sea salt and cayenne pepper to taste
- About 1 cup dry uncooked brown rice
- 1/4 cup TVP if extra protein is desired
- 1 avocado
- Boil water with the rice in small pot. Next, heat up the crushed tomatoes. Once the rice is soft. Add the rice and tomato paste into your stock pot.
- Dice your bell peppers (I used a Vitamix on the lowest setting to quickly dice mine) and add into pot.
- Add garlic, spices, agave, beans, and corn and let cook on medium heat until boiling with a covered lid. Watch pot so chili doesn't boil over!
- Add water if you want a thinner consistency or 2–4 tablespoons of coconut flour if you wish for a thicker, heavier consistency.
- Top with sliced avocado, nutritional yeast, or homemade vegan cornbread if desired! Enjoy!
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