Fall vegan chili
A delicious and protein-filled chili!
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A simple and easy vegan chili recipe the whole family will enjoy. Truly! Chef Devan Rajkumar knows best when it comes to meal prepping with protein — and this is the recipe just for that.
Ingredients
1 x 28
oz Crushed tomatoes
1 ½
cup Vegetable broth
1 15
oz Kidney beans
1 15
oz Navy beans
1 15
oz Black beans
1
tbsp Minced garlic
1
finely diced Onion
1
grated Carrot
1
diced Sweet potato
1
cup Corn kernels
1
finely diced Celery stalk
1
tsp Cumin
1
tsp Smoked paprika
1 ½
tsp Kashmiri red chili powder
1
tsp Garlic powder
1
tsp Onion powder
½
tsp Dried oregano
1
tsp Salt
½
tsp Resh cracked black pepper
2
tsp Grapeseed oil
Scallions, for garnish
Lime wedges, for garnish
Greek yogurt, for garnish
Instructions
1. Add oil to a large heavy-bottomed pot on medium heat.
2. Add onions, salt, and pepper and cook until golden brown.
3. Then add all remaining ingredients except the corn and mix well.
4. Reduce heat to low and allow to simmer for 30 minutes, stirring occasionally.
5. Add corn and serve chili hot using desired garnishes