Chili is one of those dishes that everyone has their own special way of making. My favorite way to make chili happens to be in a slow cooker,with chipotle peppers and fire roasted tomatoes . The aroma that escapes into the air from your crock pot lets you know its sweet,spicy and smoky before you even have your first bite. Its completely Vegan and loaded with a ton of fibrous veggies and black beans. This is a great protein packed meal for Vegetarians and Vegans but still yummy and filling enough for meat eaters to not even notice their beloved animal protein is missing. Whip up a pot of this Vegan chili for meat-less Monday and allow the left overs to keep you warm and full all week long. Serve with quinoa, on a bed of massaged kale, or as a sauce for pasta..you won’t get sick of it- I promise!
Chipotle Veggie Chili
2 cans of black beans drained and rinsed
1 can kindney beans (i used white) drain and rinsed
1 bell pepper
1 medium onion
1 large carrot stick
2 ribs of celery
1 large portabello mushroom
2 cloves of garlic
1/2 of a 7oz can of chipotle peppers in adobo sauce minced
1 28oz can organic fire roasted diced tomatoes (do not drain liquid)
2 cups of vegetable broth
1 cup of spring water
2 tbsp Chili Powder
1 tbsp Cumin powder
1 tblsp ground Coriander
Salt and Pepper to taste
2 tbsp olive oil
Avocado and Green onion (optional for garnish)
Turn your crock pot on low to warm up while you dice your veggies.
Dice pepper,onion,carrot,celery, and mushroom.
Add olive oil to your crock pot and put in the vegetables.
Mince garlic and chipotle peppers and their sauce. Add to crock pot.
Next rinse and drain beans. Add to pot.
Add diced tomatoes, broth, water and stir in spices.
Allow to cook on low for at least 4 hours, but the longer the better. For the last 30 mins of cooking remove the lid, this will allow the chili to thicken.
Top with avocado and green onion and enjoy!