Vegan Chili

Vegan Chili Recipe

Serves: 6

Chili is one of those meals, which is easy to make and affordable because it yields a greater quantity of food and doesn’t spoil quickly. On those cold Canada winter nights, a hot pot of chili is one of the greatest ways to warm yourself. Unlike most chili’s that are hearty with meat this chili recipe is completely vegetarian and packed filled with delicious and healthy vegetables. If you’re not in a rush, once your chili is finished let it sit for 24 hours. This time allows the spices and herbs to bring out their full flavour and incorporate it into the chili.

Ingredients

Quantity

Vegetable Oil

1 tbsp.

Red Kidney Beans

3 cups, cooked

Black Beans

3 cups, cooked

Tomatoes

4 cups, diced

Corn

1 cup

Carrot

1, large, chopped

Bell Peppers (Green and Red)

2, diced

Molasses

1 tbsp.

Paprika

1 tbsp.

Cumin Powder

2 tbsp.

Coriander Powder

1 tbsp.

Ginger

1 tbsp., fresh, grated

OR

1tsp., ginger powder

Cilantro

½ cup, fresh, chopped

Lime/Lemon

1, juiced

Salt and Pepper

to taste

Directions:

In a large pot, heat oil over medium heat. Sauté fresh ginger until light brown (about 2 minutes), then add carrot, corn, bell peppers, and tomatoes. Sauté until tender. Add beans and water (optional) to reach desired consistency. Add molasses, salt and pepper, paprika, cumin powder, coriander powder, and continue to simmer for at least 15-20 minutes, stirring often. Turn off heat, add cilantro, and lime juice.

As seen on http://www.ishafoundation.org/us/blog/vegan-chili/

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