Vegan Chili

This chili is tasty, hearty and great for a detox meal. I make a huge pot and it lasts a couple days for an easy reheat-able lunch.

What you will need:
1 tablespoon olive oil
1 onion, peeled and chopped
3 garlic cloves, crushed
2 small zucchini or squash, diced
2 stalks celery, sliced
2 bell peppers, diced

2 cups sliced mushrooms
1/2 teaspoons cayenne pepper
1 tablespoon cumin powder
1 (6 oz.) can tomato paste
1 (14 oz.) can tomatoes (or 1 1/2 cups chopped fresh)
1 (15 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can of black beans, drained and rinsed
1 tablespoon fresh lemon juice
water to cover
sea salt & pepper to taste
green onions & cilantro for garnish

1. Slice and dice all your veggies.
2. Sauté vegetables in olive oil with spices in a large stock pot until tender.

3. Add tomatoes, paste, beans. lemon juice and cover with water. Bring to a boil. Reduce heat and simmer for 20-30 minutes.

5. Garnish with green onions and cilantro. Enjoy!


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