Mind-Blowing Mind-Blowing Vegan Chili

feastingathome.com

Markgilbertson

subheading: ½X:

3 tablespoons olive oil

1 large onion, diced small

1 cup carrots, diced small

1 cup celery, diced

1 red or green bell pepper, diced (or sub 4-ounce can diced green chilies)

6 fat cloves of garlic, rough chopped

3 tablespoons chili powder

1 tablespoon dried oregano

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon smoked paprika

1 teaspoon kosher salt, divided

¼ teaspoon cayenne, or ground chipotle

⅛ teaspoon cinnamon (optional)

14-ounce can of diced tomatoes, with juices, or 1 ½ cups fresh tomatoes, diced (with juices)

3 x 14-ounce cans beans - any assortment of black, pinto, kidney or etc. (drain and rinse) about 4.5 cups cooked beans.

1 cup of veggie broth, more as needed

1 tablespoon soy sauce (or GF Liquid Amino’s) or sub 1 to 2 veggie bullion paste or cubes

2 tablespoons tomato paste

2 teaspoons dark cocoa powder, or one square of dark chocolate (optional, but good!)

1 to 2 chipotle peppers, finely minced (or use 1 to 2 tablespoons adobo sauce from the can)

1 to 2 teaspoons maple syrup ( or brown sugar) more to taste

Optional: add crumbled or ground plant-based meat, like soy crumbles.

Optional: ½ cup ground walnuts or ground pecans

Optional Garnishes - avocado, pickled jalapeno, pickled onions, chopped tomatoes, radishes, cilantro, scallions, vegan sour cream, vegan cheddar or a drizzle of olive oil

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