YIELDS | 6-8 SERVINGS
PREP TIME | 15-20 MINS
COOK TIME | 1 HR 30 MIN
You’ll hardly notice this chili is vegan and gluten free. Warm and spicy, this dish develops a great sauce while cooking and it’s so versatile too. Serve with warm cornbread and a crisp green salad.
• 1 14 oz can each of: black-eyed peas, garbanzo, navy, and kidney beans, rinsed and drained.
• 1-14 oz can diced tomatoes and the juices
• 2 tablespoons extra virgin olive oil
• 2 cups organic vegetable or chicken broth
• 1 medium yellow onion, chopped (about 2 cups)
• 2 stalks celery, diced ( about 1 cup)
• 1 medium poblano pepper, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, chopped fine
• 1 tablespoon fresh thyme, minced or 1 teaspoon dried
• 3 tablespoons chili powder 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper, more if you like it hot
• 1⁄2 teaspoon sea salt Black pepper to taste
1. Pour the oil into a Dutch oven or a large pot on medium heat. Add the garlic, celery, peppers, and onion.
2. Sauté for 7 to 10 minutes or until the vegetables are tender.
3. Add the broth, beans, all of the spices, and parsley. Cover and simmer for an hour.
3. Uncover and simmer for 30 minutes longer.
Double Duty Recipe: Serve chili with fried eggs, hot sauce and warm tortillas or spoon over spaghetti and shower with cheddar cheese for a couple of different meals later in the week.