Ingredients
1 small yellow onion, diced
2 green bell peppers, diced
3 ribs celery, diced
3 cloves garlic, minced
3 small carrots, thinly sliced
4 tbsp chili powder or to taste
1 tbsp cumin pdr
1 tsp dried oregano
½ tsp cayenne pepper (Optional)
1 tsp sea salt
2 15-ounce (425 g) cans red kidney beans, drained
2 15-ounce (425 g) cans pinto beans, drained
2 28-ounce (793 g) cans crushed tomatoes
1 cup (235 ml) low-sodium vegetable broth (or water)
Optional Toppings: green onions, nutritional yeast, vegan sour cream, etc.
Preparations
Base Flavor:
Sauté the onion, celery, and green pepper in 1 tablespoon of oil, stirring only occasionally so they stick to the bottom of the pan. Deglaze with the 1/4 cup of water as instructed in step one, scraping the bottom of the pan as necessary.
Add 1/3 cup (80 ml) of water to the pot and add the onion, celery, and green pepper to a large nonstick pot. Cook until all the water evaporates, stirring occasionally. Once the pot is “dry” and the vegetables start to turn golden brown, deglaze the pot with an additional 1/4 cup (60 ml) of water. This process should take around 10 minutes total.
Spices: Reduce to medium heat and add the garlic, and carrots to the pot along with the chili powder, cumin, oregano, salt and optional cayenne pepper. Sauté for an additional 2-3 minutes, adding a small splash of water if things start to stick.
Simmer: Finally, add the kidney beans, pinto beans, crushed tomatoes, and the vegetable broth to the pot. Bring everything to a boil over high heat, then reduce the heat to create a simmer. Cover and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5 to 7 additional minutes, until the carrots are tender and the chili reaches your desired thickness. Stir this mixture occasionally, to make sure nothing sticks to the bottom of the pot.
Serve: Serve warm, and top as desired. Leftovers can be store in the refrigerator in an airtight container for up to 5 days and reheated on the stove-top or in the microwave. You can also store this vegan chili in the freezer for up to one month.
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