Vegan Chili
Prep Time
15 minutes
Cooking Time
75 minutes
Yields
6-8 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 ¼ cup fresh cilantro 3 tbsps 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.