Vegan Chili Pot
I love this chili! This is a perfect meal after a winter activity. One pot makes a lot, so I like canning/freezing some portions to save some chili for future meals.
I eat this chili with tortilla chips, but may enjoy it with fresh Guacamole, sour cream and tortilla chips.
If you want to add some meat to it, cook in a pan ground chicken or lean ground beef.
- 1 to 2 tbsp avocado or coconut oil
- 1 large onion, diced
- 2 small or 1 large garlic cloves, minced
- 1 red, yellow, green pepper, diced
- 1 celery stack, diced
- 1 green jalapeno pepper or 1/4 to 1/2 tsp crushed red pepper
- 398 ml can tomato sauce
- 1 1/2 tbsp tomato paste
- 28 oz can fire roasted crushed tomatoes
- 2 tbsp chili powder or to taste
- 2 tsp salt or to taste
- 1 tsp pepper
- 1 can (540 ml) bean medley
- 1 can (398 ml) kidney beans
- 1 bunch kale (fresh or frozen) or 2 handfuls spinach
- 1 bunch of parsley, finely chopped (optional)
- In a big pot, add oil and sauté the diced onion and cook until it is translucent. Add the garlic and cook for 1 more minute.
- Add the peppers and celery to the pot and let them cook for another 2-3 minutes.
- Add the tomato sauce, tomato paste and tomatoes, chili powder, beans, salt and pepper.
- Let simmer for 20 minutes and stir regularly. Taste it and adjust spices, salt if needed.
- Add kale and simmer for the last 10 minutes.
- If you want to add spinach, add it at the end. Mix well.
- Serve with fresh Guacamole, sour cream, and some tortilla chips. Sprinkle with parsley if desired.
- To store it, let the soup cool off before transferring to glass containers.
- Keep in the fridge for up to 4 days