Ingredients Serving: 3 - 4
-Olive oil
- 3 cloves of garlic, minced
-1 red bell pepper, chopped
-1 red onion, chopped
-1 jalapeño, diced small
-2 cans black beans
-2 cans kidney beans
-2 cans diced tomatoes
-1/2 cup of tvp (soy protein chunks)
-1 tbsp tomato paste
- 2 chipotle peppers in adobo sauce, chop the peppers + 1 tbsp adobo sauce
-1 tsp bbq sauce
-3 tbsp chili powder
-3 tsp cumin
-2 tsp smoked paprika
-1 tsp cayenne pepper
-4 cups of vegetable broth
Topping options
-bunch of cilantro
-1 avocado
-Tortilla chips
-lime
-vegan cheddar cheese
Instructions
Heat a large pot on medium-high heat with olive oil, once its warmed up add the onions and saute for 3-5 minutes or until they become a little translucent.
Next add the garlic, jalapenos, bell peppers and spices...chili powder, cayenne, smoked paprika & cumin saute another few minutes then add the tomato paste and cook for another 2-3 minutes ( you can add a splash of water if needed). Stir and mix well.
Now add the vegetable broth, black beans, kidney beans, diced tomatoes, chipotle peppers + adobo sauce, soy chunks, sprinkle with salt & pepper.
Bring the Chili to a boil over medium-high heat, then turn down the heat , cover and simmer for at least an hour (the longer the better). Make sure to stir the chili every 10 minutes or so the flavors can mix well together. Taste the chili, adjusting any of the flavors. I like to add a little bbq sauce at this point to sweeten the chili up a little.
Once Chili is cooked and ready to serve, serve it with your favorite toppings. Enjoy
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