INGREDIENTS FOR VEGETARIAN CHILI
- 2 cans rinsed organic black beans
- 1 can rinsed organic pinto beans
- 1 can rinsed organic navy beans
- 1 organic red pepper, diced
- 1 organic small sweet potato, diced
- 3 organic carrots, diced
- 3 ribs organic celery, diced
- 3 tablespoons garlic-infused olive oil
- 1/2 teaspoon smoked paprika
- 1.5 teaspoons cumin
- 2 teaspoons oregano
- 2.5 teaspoons chile powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 2 bay leaves
- 2.5-3 cups organic, low-sodium vegetable broth
- 1 28-ounce can of organic crushed tomatoes
- 1 14.5-ounce can of organic diced tomatoes
- 1 block organic, extra firm tofu, drained and pressed
- 1/2 tablespoon raw sugar
- juice of 1/2 to 1 lime, depending on taste
HOW TO MAKE VEGETARIAN CHILI
Start by heating olive oil in a large pot over medium heat. Once hot, add carrots, celery, red pepper, and sweet potato, and sauté for 5-7 minutes. Stir in spices and cook for one more minute. Add tomatoes, beans, veggie broth, and sugar. Bring to a simmer, and crumble in the tofu. Allow to cook for about 20-30 minutes.
It's so easy it's almost embarrassing. I don't think the carnivores in your life will miss the meat, and if you're not serving spice-sensitive kiddos, turn up the heat by doubling the smoked paprika and increasing the chili powder to taste.
When you're ready to serve, stir in the lime juice, and dish into bowls. Top with whatever makes you happy! Cheese, cilantro, plain yogurt, avocado slices—the options are endless! We served it with cilantro and fresh cornbread, and it was absolute perfection!
With love and a happy, full belly,
