Vegan ChiliPosted by FJ Leto on November 8, 2021
1 tablespoon coconut oil (for water saute)
1 onion, chopped
2 garlic cloves, minced
1 large sweet potato diced (peeled if desired but not necessary)
1 large red bell pepper, seeds removed & chopped
1 large yellow bell pepper, seeds removed & chopped
2 cups mushrooms, sliced (shiitake or cremini preferably)
2 -4 tablespoons chili powder (depending on how much you like chili flavor)
1 tablespoon smoked paprika
1 tablespoon turmeric
1 tablespoon cumin
1 can black beans
1 can kidney beans
1 can chickpeas
2 cans (28 oz.) crushed red tomatoes
2 tablespoons of tomatoes paste
Crushed red or cayenne pepper for desired spiciness level
Salt and pepper to taste
Heat the coconut oil over medium heat in a large pot (large enough to hold all ingredients)
Add onion, and cook until softened, about 5 minutes.
Add in garlic, ginger, sweet potato, bell peppers, and mushrooms, cook for another 2 – 3 minutes.
Add curry spices and cook for 1 minute or until fragrant.
Add in the crushed tomatoes and beans.
Bring to a boil, reduce heat, cover and simmer for 15 – 20 minutes.
Serve alone or over your favorite rice!