I created this recipe many years ago and served it to my guests, family, and friends who have raved about it and since fall is here it is time you guys have this recipe! If you love chili and you will love this recipe, I promise. You can make it very meaty by adding my taco meat crumbles or lentils and if you don’t want it meaty then either leave that out or try the lentils…. either way it is so good and a great recipe to share with your family & friends. This chili is a real chili with all the flavors of chili spices & has 3 different kinds of beans along with fire-roasted tomatoes & corn. It is a must-try if you are looking for a great chili … AND it just happens to be vegan!
It serves 8 because I love having enough for 4 and then leftovers! Enjoy.
Chop onions and add to a hot pot & pour in a good splash of veggie broth. Put the lid on and let them soften, stirring as needed.
Add the diced red pepper & continue to cook until both onions and pepper are soft & cooked.
Add pressed garlic, and cook for another few minutes.
Now add all the spices: Oregano, Chili powder, Cumin, Cocoa powder Smoked paprika, Onion powder, Garlic powder & salt & pepper
Add the cans of fire-roasted tomatoes & the tomato paste
Add the fire-roasted corn, the beans & the rest of the veggie broth. As it cooks add as much water as you need to get the consistency you like.
Add a handful of fresh chopped cilantro. Stir & cook the chili for 20-30 minutes to marry the flavors together.
Serve with chunks of avocado & a few leaves of cilantro.
ENJOY alone or with a delicious piece of cornbread.