Chili-Vegan Style


This last minute chili paired with delicious Siete tortilla chips turned out to be a hit! It’s simple, full of flavor & perfect for this cold weather!

2-3 stalks celery, diced
2-3 carrots, peeled & diced
3 Bell Peppers, seeded & diced (I used orange, red & yellow)
1 Jalapeno, seeded & diced
1/2 white onion, diced
3 cloves garlic, minced
2 tbs olive oil
3 1/2 cups Vegetable Broth
1 (12 ounce) can of Tomato Sauce
1 (14 ounce) can of Whole Tomatoes
1 (10 ounce) can of Rotel (I used Chili flavored)
1 (16 ounce) can of Garbanzos Beans, drained & rinsed
1 (16 ounce) can of Black Beans, drained & rinsed
1 tsp Salt
1 tbs Ground Cumin
1 tsp Ground Oregano
2 1/2 tbs Chili Powder

1. In a large pot, add oil over medium heat
2. Add garlic, onion, bell peppers, carrots, celery & jalapeño into the pot, stir & let sit for a couple of minutes
3. Add all the spices into the pot (salt, cumin, chili powder & oregano) and let sit for a few more minutes
4. Add vegetable broth, tomato sauce, Rotel and whole tomatoes into the pot, bring to a boil, reduce heat to low and cover for 25-30 minutes
5. Add garbanzos beans and black beans and let sit for another 25-30 minutes
6. Serve with Siete Chips

Enjoy! XX

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