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)
  1. 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.
  2. Add the peppers and celery to the pot and let them cook for another 2-3 minutes.
  3. Add the tomato sauce, tomato paste and tomatoes, chili powder, beans, salt and pepper.
  4. Let simmer for 20 minutes and stir regularly. Taste it and adjust spices, salt if needed.
  5. Add kale and simmer for the last 10 minutes.
  6. If you want to add spinach, add it at the end.  Mix well.
  7. Serve with fresh Guacamole, sour cream, and some tortilla chips. Sprinkle with parsley if desired.
  8. To store it, let the soup cool off before transferring to glass containers.
  9. Keep in the fridge for up to 4 days
Cooktime: 30 minutes Serves: 8
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