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Vegan Bean Chili

This is a hearty vegetable forward beef alternative that will still satisfy the coldest winter pallets. Combining cooked tomatoes along with onions increases the density of anti-inflammatory properties of these natural ingredients. Beans are also high in plant protein cutting out the need for a middle man or middle cow actually.


5 ounces White Onions, 1/4" dice

5 ounces Celery, 1/4" dice

1 each Poblano Chile, 1/4" dice

1 pound Diced Tomatoes, fresh or canned

2 cans Pinto Beans

12 ounces Yukon Potatoes, 1/2" dice

1 tbs Smoked Paprika

1 tbs Ancho Chili Powder

1 tbs Chipotle Chili Powder

4 tbs Ground Cumin

2 tbs Garlic Powder

4 tbs Dried Parsley

25 ounces Vegetable Broth

2 tbs Avocado Oil

What To Do

Heat up a large soup pot on the stove over medium-high heat. Add the avocado oil and the onions, poblano and celery. Without stirring or shaking too much, allow the vegetables to cook on a slow "sizzle" checking for caramelization and stirring and adjusting the heat as necessary to avoid a lot of color. Cook the vegetables until the celery and onions become slightly translucent.

Next, add the beans and tomatoes along with the vegetable broth. Increase the heat to to bring it all to a simmer then add the spices. Simmer this mess for about 5-8 minutes to let the spices start to release their oils and flavors. Season with course sea salt and then give it a taste. Once you can taste the salt, add the potatoes. Reduce the temperature to a gentle simmer so the potatoes can cook without being broken apart by a hard boil.

A couple of options would be to add a vegan cheddar cheese or some diced avocado before serving. You can also add more spice with cayenne pepper. I like to use the fat and creaminess of the avocados instead of sour cream or vegan sour cream.

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