RECIPE: My Favorite Vegan Chili
I grew up helping my dad make his “famous” chili for special occasions like Christmas Eve and New Year’s Eve. If there was a holiday party going down, you can be sure his chili was the main event.
To this day, a hearty bowl of chili is still one of my go-to meals – especially when the weather is cold.
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1 tbsp vegetable oil
1/2 onion, chopped
2 garlic cloves, diced
1 green bell pepper, chopped
1 cup vegetable stock
1 tsp chili powder
1/2 can diced tomatoes
1/2 can pinto beans
1 can kidney beans
Avocado, for garnish
Jalapeno, for garnish
Add 1 tbsp of oil to a skillet over medium heat.
Cook the onion until translucent, about 2 minutes. Then add the diced garlic and chopped green bell pepper. Cook until fragrant.
Add 1/2 cup of vegetable stock and cook until evaporated. Add 1 tsp of chili powder.
Slowly mix in the 1/2 can of diced tomatoes, the beans, and remaining vegetable stock. Cover and let simmer for 10 minutes, stirring occasionally.
Serve in a bowl topped with avocado and diced jalapeno.
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