VEGAN CHILI

Plant-based chili recipe

Sorry I've been a little MIA. November and December feel like they are always so busy but I'm here to give you this easy chili recipe that will keep you full until the holidays are over and I can go back to posting on a more regular schedule. You can cook this chili over the stovetop or better yet- in a slow cooker.

(For the slow cooker- just combine everything and cook on high heat for 4 hours)

This chili is also great on top of some veggie hot dogs or in a chili-cornbread casserole!

VEGAN CHILI

serves 4

INGREDIENTS:

2 tbsp extra virgin olive oil

1 yellow onion, diced

1 tsp kosher salt

1/4 tsp ground black pepper

1 zucchini, diced

1 yellow squash, diced

1 red or orange bell pepper, diced

1 tsp chili powder

1 1/2 tsp ground cumin

1-28 oz can crushed tomatoes

1-15 oz can black beans, drained

1-15 oz can kidney beans, drained

1 c. salsa

Chili toppings (ex: cilantro, radishes, cheese, avocado, jalapeño, tortilla chips )

DIRECTIONS:

1. Heat the olive oil in a Dutch oven over medium heat. Add onion, salt, and pepper. Stir to combine and saute 10 minutes, stirring occasionally, until onions have started to soften.

2. Add remaining ingredients except for your toppings. Stir to combine. Cover pot with lid slightly ajar, reduce to medium-low, and simmer for an hour- stirring occasionally.

3. Serve topped with desired toppings.