Vegan Chili

Cold weather calls for chili. This simple and healthy weeknight meal makes great leftovers for lunch.

Vegan Chili

Prep time: 15 minutes
Cook time: 45 minutes
Total time: 1 hour
Yield: 8 servings

INGREDIENTS

• One yellow onion

• 3 large carrots

• 2 large celery stalks

• 2 cups mushrooms

• 1 green pepper

• 2 tablespoons olive oil

• 6 cloves garlic, minced

• 1 large yam, cubed

• 1 7oz can diced green chiles

• 1 15oz can diced tomatoes

• 1 15oz can crushed tomatoes

• 2 15oz cans tomato sauce

• 3 tablespoons chili powder

• 1 tablespoon smoked paprika

• 1 teaspoon cayenne pepper

• 1 teaspoon cumin

• 1 teaspoon ground coriander

• 1 teaspoon dried basil

• 1 teaspoon red pepper flakes

• 1 teaspoon granulated sugar

• Salt and pepper to taste

• 1 15oz can black beans

• 1 15oz can kidney beans

• 1 7oz can corn

• 2 tablespoons lemon juice

• Avocado and green onion for garnish

DIRECTIONS

Place onion, carrots, celery, mushrooms and green pepper in a food processor and pulse until minced. If you don’t have a food processor you can always chop the ingredients instead, it will just take more time. Heat the olive oil over medium heat in a large pot or a dutch oven if you have one. Add the minced veggies, and sauté for 3 minutes, until softened.  Add the garlic and yams and sauté for an additional 2 minutes or until garlic is fragrant. Add all ingredients listed from the green chiles to the salt and pepper. Bring to a boil, reduce to a simmer and cook covered for 30 minutes, stirring occasionally. Add beans, corn and lemon juice and cook until heated through. Serve and garnish with fresh avocado and diced green onion. Best eaten with some toasty bread.