Loaded Vegan Chili

• Vegan
• Gluten free

• Produce

  • 1 15 ounce can Black beans
  • 4 cloves Garlic
  • 1 15 ounce can Great northern beans
  • 1 Green pepper, medium
  • 1 15 ounce can Kidney beans
  • 1 Onion, medium
  • 1/2 tsp Oregano
  • 1 15 ounce can Tomatoes

• Canned Goods

  • 3 cups Vegetable broth

• Condiments

  • 1 15 ounce can Tomato sauce

• Baking & Spices

  • 1 tbsp Baking cocoa
  • 1/2 tsp Black pepper
  • 1/8 tsp Cayenne pepper
  • 1/2 tsp Chili powder

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on bbritnell.com

Ingredients

• 2 tablespoons of olive oil
• 1 medium onion, chopped
• 1 medium green pepper, chopped into small pieces
• 4 cloves of garlic, pressed (or finely minced)
• 3 cups of vegetable broth
• 1 15 ounce can of tomato sauce
• 1 15 ounce can of diced tomatoes
• 1 15 ounce can of kidney beans
• 1 15 ounce can of great northern beans
• 1 15 ounce can of black beans
• 1 tablespoon baking cocoa
• 1/2 teaspoon of black pepper
• 1/2 teaspoon of chili powder
• 1/2 teaspoon of oregano
• 1/8 teaspoon of cayenne pepper

Directions

• In a large pot over medium heat, add in the oil. Once the oil is warmed, add in the onion and pepper and cook for about 5 minutes, stirring frequently.
• Add in the garlic and cook for an additional 2 minutes, stirring frequently and being careful not to burn the garlic.
• Mix in the remaining ingredients, increase heat, and bring to a boil.
• Reduce the heat to a simmer and cook for at least 30 minutes. The longer the chili cooks, the more flavor it will have. So, if youve got the time, let it very gently simmer on the stove for an hour or even up to 2 hours. If you cook it for several hours, you may need to add in just a bit more broth or water.
• Once ready to eat, take off of the heat and garnish with some ENJOY!