Vegan Chili
Prep Time
15 minutes
Cooking Time
75 minutes
Yields
6 to 8 Servings
Ingredients
- 2 cups pinto beans
- 2 cups diced tomatoes
- 6 cups vegetable stock
- 1 large yellow onion
- 1 yellow pepper
- 1 red pepper
- 1 green pepper
- 1 tbsp ground cumin
- 1/4 cup fresh cilantro
- 3 tbsp olive oil
- 1 tsp maple syrup
- Sea salt, to taste
- Black pepper, to taste
- Brown rice or quinoa (optional)
Directions
- Bring olive oil to medium heat in heavy-bottom pot.
- Slice onions and cook for five minutes or until caramelized.
- Slice peppers and add, cooking for five more minutes.
- Add tomatoes and beans and cook for five minutes, combining well.
- Add cumin, maple syrup, sea salt and black pepper and stir well.
- Pour six cups vegetable stock over top, turn to high heat and bring to boil.
- Once stock comes to a boil, reduce to low heat, cover and simmer for an hour.
- Wash cilantro, pat dry, chop and use as garnish.
- Serve as-is or over brown rice or quinoa.
Credit
IIN