Award Winning Plant Based Chili

subheading: First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!:

2 cups chopped onion

6 garlic cloves, chopped

1 cup diced green chiles, both mild and spicy (canned is fine)

2 14 ounces cans diced fire roasted tomatoes (low or no sodium)

1 cup chopped cremini mushrooms (optional)

1 tbsp or more red chili powder, depending on how hot you like it

1 tbsp dried Mexican oregano

1 tsp ground cumin

½ tsp ground coriander

½ cup chopped fresh cilantro

2 cups pinto beans (drained, if canned)

2 cups black beans (drained, if canned)

2 cups water or vegetable stock

1 cup corn (fresh or frozen), roasted on the grill or in a dry skillet for fire roasted flavor

½ cup sliced black olives

1 avocado, cut into cubes

2 scallions, thinly sliced

2 jalapeno peppers, thinly sliced

optional vegetables such as diced carrots, eggplant, potatoes, and bell peppers can be added

Directions at chef-julia.com

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