Ingredients:
1.5 tablespoons extra virgin olive oil
2 heaping cups diced sweet onion
2 tablespoons minced garlic (about 4 med/lg cloves)
2 jalapeños, seeded (if desired) and diced
1 cup diced celery
1 lg. red bell pepper, seeded and diced
1 (28-oz) can diced tomatoes
1 cup vegetable broth
6 tablespoons tomato paste
1 (15-oz) can kidney beans, drained and rinsed
1 (15-oz) can pinto beans, drained and rinsed
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1/2-3/4 teaspoon fine grain sea salt, or to taste
1/4 teaspoon ground cayenne pepper
1 teaspoon hot sauce
TOPPINGS:
Homemade vegan sour cream
Chopped green onions
Fresh cilantro
Directions:
Source: Oh She Glows
Homemade vegan sour cream
Chopped green onions
Fresh cilantro
Directions:
- In a large pot, saute the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir.
- Add the jalapeños, celery, and bell pepper and saute for another 5-7 minutes or so, until softened.
- Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
- Add the drained and rinsed beans, along with the chili powder, cumin, oregano, salt, cayenne, and hot sauce. Simmer the mixture until thickened, about 10-15 minutes and adjust seasonings to taste if necessary.
- Serve with Homemade vegan sour cream, chopped green onion, and cilantro leaves, if desired.
Source: Oh She Glows
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