This is a vegan chili recipe and is delicious the way it is, however if you choose to add a ground meat, that’s okay too. The stars of this dish are the beans. Beans have so many health benefits, it is almost impossible to list them all. Beans are high nutrient, high fiber and low in calories. They are loaded with vitamins, minerals and protein. They help to moderate blood sugar levels and aid in digestion and weight loss. They also have an anticancer effect and are good for your heart.
1 medium onion chopped
1 red bell pepper chopped
2 carrots grated
2 cups sliced mushrooms (any kind)
3-4 cloves garlic chopped
2 ½ tsp chili powder
2 tsp cumin
½ tsp dried oregano
¼ tsp cinnamon
½ tsp smoked paprika
1 bay leaf
2 15 oz cans diced fire roasted tomatoes
1 15 oz can tomato sauce
2 cups vegetable broth
1 can each, rinsed and drained….
Black beans, kidney beans, pinto beans
1 chopped jalapeno (omit if you don’t like spicy)
2 tsp sea salt or salt free seasoning
¼ tsp black pepper
In a large stockpot, cook the carrots, onions, mushrooms and bell pepper until tender, about 10 minutes. Add a little water or broth as needed to prevent sticking. Add the garlic and cook another minute. Add the dry seasonings and stir to coat the veggies. Add tomatoes, tomato sauce, bay leaf and broth. Add the drained beans. Add the chopped jalapeno if using. Cover and simmer 1 hour. Turn the heat off and let sit covered for another hour to let thicken. Store in fridge when cool.
