Kristina’s Quick & Easy Weeknight Vegan Chili
Prep Time: 10 minutes
Cooking Time: 30 minutes
Ingredients:
2 tbsp extra virgin olive oil
1 small yellow onion, chopped
1-1/2 tsp himalayan salt + more to taste
2 cloves garlic, minced
1 tosp sundried tomato paste
6 carrots, shredded
128-oz can diced tomatoes
2 tsp apple cider vinegar
2 tsp chili powder
1 tsp smoked paprika
1/4 tsp chipotle powder
1/4 tsp ground black pepper
1-1/2 cups water
115-oz can black beans
115-oz can red kidney beans
115-oz can chili beans
(all beans drained & rinsed, use organic when possible, or substitute 1-1/2 cups cooked)
2 cups frozen corn
warm tortillas & cilantro to serve
Directions:
In a large pot, heat the oil over medium heat. Add the onion & 1/4 tsp salt and cook until tender and golden. Add the garlic, cook for 1 minute. Stir in the tomato paste, until well combined. Add the tomatoes, vinegar, spices, remaining salt, bring to a boil, then reduce heat to simmer for 15 minutes. Add in the carrots and corn, then simmer, partially covered for 10 minutes. Taste for additional salt.
Great to have as leftover lunch the next day, prep a thermos!
Serve and Enjoy! 🙂
