Homemade Vegan Chili

Homemade Vegan Chili

Serves: 6

First 8 Ingredients:

  • 1 cup chopped bell pepper - red and orange combo
  • 1 cup chopped yellow onion
  • 3 garlic cloves finely chopped
  • 2 Tablespoons chopped jalapeno pepper
  • 1 Tablespoon Garden of Life Coconut Oil
  • 1 Tablespoon olive oil
  • 1 cup sliced mushrooms
  • 1 Tablespoon chili powder

Second 8 Ingredients:

  • 2 ½ cups tomato sauce (plain)
  • 2 cups vegetable broth
  • 1 15oz. can black beans rinsed
  • 1 15oz. can garbanzo beans rinsed
  • 1 15oz. can kidney beans rinsed
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder

Directions:

  1. Turn crockpot on low setting.
  2. Add first 8 ingredients to a skillet and sauté for 7-to-8 minutes.
  3. Pour contents into a crockpot.
  4. Next, add the final 8 ingredients into the crockpot and stir until well combined.
  5. Let chili cook for 2-to-4 hours on low before serving.
  6. Stir occasionally and add more vegetable broth if the chili gets too thick.
  7. Chili lasts 4-to-5 days refrigerated or 2 months in freezer.
Note: You can also make this recipe on the stovetop. Sauté first 8 ingredients in a large pot, then reduce heat and add final 8 ingredients, stir well and let simmer for 1-2 hours before serving.

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