Loaded Veggie Chili!
 
 
Use organic ingredients whenever possible
Ingredients
  • - 1 tbsp coconut oil
  • - 1 small head of garlic (10-12 cloves) sliced
  • - 1 large red onion, chopped
  • - 2 large carrots diced
  • - 6 stalks of celery sliced
  • - 2 28 oz cans of diced plum tomatoes (pureed)
  • - 1 can black beans, drained and rinsed
  • - 1 can kidney beans, drained and rinsed
  • - 2 cups cooked brown lentils
  • - 1 red pepper, diced
  • - 1 green pepper, diced
  • - 1 or 2 jalapeno peppers, diced fine
  • - 6 tbsp chili powder
  • - 2 cups organic frozen corn
Instructions
  1. Heat coconut oil in large soup pot on med/high heat.
  2. Add onions, garlic, celery and carrots and cook, stirring often for 5-10 minutes until starting to soften.
  3. Add red, green and jalapeno peppers + chili powder and cook 5 minutes longer, stirring frequently.
  4. Add pureed tomatoes and bring to a boil, then reduce to a simmer for 10 minutes.
  5. Add beans, lentils and corn and mix frequently until heated through (about 3 minutes)
  6. Add reserved crispy tofu/mushroom crumble and mix well.
  7. Season with sea salt and pepper to your taste.
Recipe by Kimdeon.com at http://kimdeon.com/recipes/loaded-veggie-chili/