Ingredients:
- 3 cloves Garlic
- 1 Small Yellow Onion, diced
- 2 Green Bell Peppers, diced
- 3 stalks Celery, diced
- 3 small Carrots, sliced
- 1/4 cup Ancho Chili Powder*
- 1 tbsp Cumin
- 1 tsp Dried Oregano
- 1/2 tsp Cayenne Pepper (Optional)
- 2 15 oz cans Red Kidney Beans, drained
- 2 15 oz cans Pinto Beans, drained
- 2 28 oz cans Crushed Tomatoes
- 1 cup Filtered Water
- Salt and Black Pepper, to taste
- Optional Toppings: Green Onions, Nutritional Yeast, Vegan Sour Cream
Instructions:
- Preheat large Xtrema pot over low heat.
- Add the Onion, Celery, and Green Pepper to a large Xtrema pot over Medium heat with ⅓ cup of Water. Cook until all the water evaporates, stirring occasionally. Once the pot is “dry” and the vegetables start to turn golden brown, deglaze the pot with an additional ¼ cup of Water. This process should take around 10 minutes total.
- Add the Garlic, Spices, and Carrots to the pot, then sauté for a few minutes, adding a small splash of water if things start to stick.
- Finally, add the drained Beans, Crushed Tomatoes, and 1 cup of Filtered Water to the Pot. Bring everything to a boil over medium heat, then reduce the heat to a simmer, cover, and cook for 10 minutes. Remove the lid from the pot and cook uncovered for 5-7 additional minutes, until the Carrots are tender and the Chili reaches your desired thickness. Stir this mixture occasionally, to make sure nothing sticks to the bottom of the pot.
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Serve warm, and top as desired.
