RECIPE Link: Vegan Chili
This recipe makes a vegan chili that's hearty, thick, and full of flavor. It's quick to prepare, but cooks slowly to create a rich, complex, and delicious stew.
Ingredients
2 tbsp. extra-virgin olive oil
2 medium red bell peppers, chopped (about 12.5 oz/360 g.)
1 large onion, diced (about 10 oz./285 g.)
5 cloves garlic, minced
2 tbsp. chili powder*
1 tbsp. ground cumin
1 tbsp. dried oregano
1 tsp. ground cinnamon
2 14.5-oz. cans diced tomatoes (or 1 28-oz/790-g. can)
1 12-oz. can tomato paste
2 15.5-oz. cans red kidney beans, drained and rinsed
1 15.5-oz. can black beans, drained and rinsed
1 1/4 cup vegetable broth
1/4 cup vegan Worcestershire sauce (such as Annie's or 365)
1 tbsp. freshly squeezed lime juice
2 tbsp. cocoa powder
1 tbsp. vegan light brown sugar
3/4 tsp. salt (to taste)
Toppings (optional)
vegan sour cream
shredded vegan cheddar cheese
chopped green onions (scallions)
fresh cilantro (coriander)
by Putrid-K