Hello sweater weather!
It’s getting seriously CHILI outside… Warm up this #MeatlessMonday with our recipe for Homemade Chili.
This version is packed with beans, veggies, and a little spicy kick to toast you up from the inside out.
Our chili is a total one pot wonder. Just sauté your onions, garlic and peppers for a few minutes and toss everything else in. Sit back and relax for an hour and voila, homemade chili goodness.
Talk about simple!
1 Tbsp olive oil
1 yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced
1 green or red bell pepper, seeded and diced
2 Tbsp ground chili powder
1 Tbsp ground cumin
1 (28oz) can tomatoes, diced
3 Tbsp tomato paste
2 (15oz) can black beans, rinsed
1-2 cups orange juice or vegetable stock *depending on how thick you like your chili
1 tsp sea salt
Heat the olive oil in a large pot or dutch oven over medium high heat. Add the diced yellow onion and cook until translucent.
Add minced garlic, minced jalapeño and diced bell pepper and cook for about 2 minutes. Mix in chili powder, cumin and sea salt.
Add diced tomatoes, tomato paste, black beans, and orange juice or vegetable stock to pot.
Bring pot to a boil, then lower heat to a simmer and let cook for about 1 hour until the chili thickens.
NOTES + SERVING TIPS
Serve immediately. Top with some vegan cheese for a little extra something-something!
Enjoy leftovers for up to three days. Refrigerate leftovers and reheat in microwave or on stovetop as needed.