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My Favourite Vegan Chili

Angela Liddon
  • 60 minutes
  • Serves 4

INGREDIENTS

1

(15-oz/398 ml) can kidney beans

1

(15-oz/398 ml) can pinto or navy beans

1

(28-oz/796 ml) can diced tomatoes, with juices

2

large stalks 1 cup (115 g) finely chopped celery

1

Cilantro, Fresh

2 tbsp

Garlic

1

Green onions

2

Jalapenos (80 g), medium

1 tsp

Oregano, dried

1

Red bell pepper, large

2 cups

Sweet onion

6 tbsp

Tomato paste

1 cup

Vegetable broth, low-sodium

1

Cashew sour cream

1 tsp

Hot sauce

1/4 tsp

Cayenne pepper, ground

2 tbsp

Chili powder

1/2 tsp

Sea salt, fine grain

1 1/2 tbsp

Olive oil, extra-virgin

2 tsp

Cumin, ground