Vegan Chili

By Kris Francefort

This hearty dish is packed with plant-powered nutrition. The recipe makes enough to feed a crowd or freeze for meals in a snap during your busy week. Delicious with toppings, over baked potato or as a party dip with tortilla chips.

Total Time: about 1 hour total

Prep: 20-30 mins

Cook: 30-40 mins

Yield: 8 (2-cup) servings

Ingredients – Choose organic whenever possible

Gather ingredients for Vegan Chili

2 cups (or one 15 oz. can, drained) black beans

2 cups (or one 15 oz. can, drained) pinto beans

2 cups (or one 15 oz. can, drained) white beans

1 cup diced tomatoes, with juice

1 cup tomato sauce

1 ½ medium-sized onions, diced

3 stalks celery, diced

1 cup mushrooms, diced

6 cloves garlic, minced

1 bell pepper (any color), diced

1 large or 2 small jalepeno pepper, finely diced with seeds for extra heat

4 cups vegetable juice

½ cup fresh cilantro and parsley, finely chopped

2 cups fresh greens (any combination), finely chopped with stems: kale, collards, Swiss chard, arugula

Spices:

2 Tbsp. chili powder (or to taste)

1 tsp. dried oregano

1 tsp. mustard powder

½ tsp. salt (or to taste)

½ tsp. pepper (or to taste)

Dash of cayenne pepper (optional)

Dash of red pepper flakes (optional)

Instructions

Add all ingredients to a large soup pot and stir to mix.
Bring to a boil over medium-high heat. Watch the pot so it doesn’t boil over.
Reduce heat to medium low.
Cook for 20-30 minutes or until all vegetables are tender, stirring occasionally.
The longer you cook chili the better over low heat, up to 30 more minutes.
For a spicier chili, add extra cayenne pepper and red pepper flakes.
To serve, add mashed avocado and fresh herbs. Also delicious served over baked potato or as a dip with tortilla chips.
Freeze 2-cup servings in glass containers for meals in a hurry during the week!