Vegan Chili

Servings: Multiple (freezer-friendly)    Recipe Created by: Chef Dana Nguyen

 
smart-pressed-juice-chili

Ingredients:

  • 1 tbl chili powder (more if desired) 1 tbl cumin
  • 1 tbl dried basil
  • 1 tbl dried oregano
  • 6 oz can tomato paste
  • 1 tbl liquid hot sauce
  • 2 cups vegetable stock Coconut oil to sauté veggies 2 cups mushrooms
  • 1 small medium yellow onion 1 large carrot
  • 2 bell peppers
  • 3 to 4 celery sticks
  • 3 to 4 garlic cloves
  • 2 cans diced fire roasted tomatoes  
  • 1 can kidney beans (drained)
  • 1 can black beans (drained)
  • 1 can garbanzo beans (drained)
  • Lemon juice to taste with salt and pepper 

Cooking instructions:

***tQuarter mushrooms. Mince garlic and dice onions, carrots, celery, and bell pepper into small to medium size. In a medium saucepan or pot, saute the raw veggies with coconut oil until halfway cooked. Add in dried seasonings and bloom for about 1 min. Add remaining ingredients and simmer for about 20 to 30 minutes. Season with more salt, pepper, and lemon juice as needed.