Vegan Chili with Beans and Spices
Ingredients
- 1 Tbsp olive oil
- 1 medium yellow, chopped
- 4 garlic cloves, pressed
- 1 1/2 Tbsp chili powder
- 2 tsp oregano
- 1 tsp basil
- 2 tsp cumin
- 1/2 tsp salt
- 1/4 tsp red pepper flakes
- 1 Tb Siracha
- 1 1/2 Tb cacao powder
- 2 cans fire roasted tomatoes
- 1 can lentils, low sodium
- 1 can cannelloni beans
- 1 can light kidney beans
- 1 can dark kidney beans
- 4 Tbsp tomato paste
Preparation
Sauté onions with olive oil in a Dutch oven adding garlic when almost translucent.
Add oregano, basil, cumin, salt, pepper and chili flakes allow to warm slightly to activate flavors.
Add 1 can of fire roasted diced tomatoes.
Purée the second can of fire roasted tomatoes and add as well along with the tomato paste and Siracha.
Add each can of beans, fold in to mix well.
Bring to a low boil then reduce to simmer and cook for a minimum of 30 minutes.
Chili is always better the next day when all the seasonings have had time to marry.
