RHC recipe card Chili small

Vegan Chili
Yield
Prep Time
Cook Time
4 bowls
30 mins
30 mins
This hearty chili is quick and easy to
make. Feel free to substitute any vegetables for the ones we have used and make
sure to make extra to keep for later. Serve
with sour cream and fresh cilantro! Adapted from the Oh She Glows food blog.
Ingredients
• 1 ½ tbsp extra virgin
olive oil
• 2 heaping cups diced
sweet onion
• 2 jalapenos, seeded
and diced
• 4 cloves minced garlic
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp dried oregano
• 1 tsp hot sauce
• 2 cans assorted beans
• 1 (28oz.) can diced
tomatoes
• 1 sweet potato
• 1 cup chopped carrots
• 1 cup diced celery
• 1 cup vegetable broth
• 6 tbsp tomato paste
• ½- ¾ tsp sea salt
• ¼ tsp ground cayenne
pepper
Method
In a large pot, sauté the onion and the garlic in the oil over medium heat with the cumin until soft
and translucent, about 5 minutes. Season with a pinch of salt and stir. Add the jalapenos, celery and
carrots and sauté for another 5 minutes, until softened. Now add the can of diced tomatoes (with
the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high and add your
chopped sweet potato. Add the drained beans along with the chili powder, oregano, salt, cayenne
and hot sauce. Simmer the mixture until thickened, about 10-15 minutes, and adjust seasonings to
taste if necessary. If desired, can be served with sour cream, green onions and cilantro.
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