Hearty Vegan Chili
Ingredients
- 1 medium onion chopped
- 4 cloves of garlic finely minced
- 1 green pepper chopped
- 1 small/medium carrot grated
- 5-6 medium (560 g) diced fresh tomatoes or use canned ones (20 oz)
- 5-6 tbsp tomato paste
- 2 cups water or vegetable broth
- 4 cups canned beans e.g. kidney beans, black beans, pinto beans, white beans, or 1 cup of each
- 2 tsp coconut sugar or sub brown sugar or any other sweetener like maple syrup
- 1 tsp ground cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 3/4 tsp salt or less if you use vegetable broth
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp hot chili powder
- 1-2 hot red chili peppers (I used 1, my boyfriend prefers 2)
- 2 tsp oil of choice for frying
Preparation
In a large pan or pot over medium heat, add in the oil. Sauté the onion and pepper for about 5 minutes, add the garlic and sauté for an additional 1-2 minutes, stirring occasionally.
Mix in the tomatoes and sauté for another 3 to 5 minutes.
Now add all remaining ingredients, increase the heat and simmer for about 30 minutes or longer, stirring occasionally. Add more water or vegetable broth if the chili gets too thick.
Serve with rice, pasta, potatoes or flatbread. Garnish with fresh cilantro or parsley.
