Vegan Chili
Recipe type: Appetizer
 
Who said chili has to have meat anyways?
Ingredients
  • 1 tbsp. olive oil
  • 2 bell peppers, diced
  • 1 yellow onion, chopped
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 2 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1 tsp. cumin
  • 1 tsp. dried oregano
  • kosher salt
  • Freshly ground black pepper
  • 1 (12-oz) bottle Mexican beer such as Modelo
  • 1 large sweet potato, cut into ½" cubes
  • 1 (15-oz) can black beans, drained and rinsed
  • 1 (15-oz) can pinto beans, drained and rinsed
  • 1 (28-oz) can diced fire-roasted tomatoes
  • 2 c. vegetable broth
  • FOR TOPPING
  • 1 avocado, sliced
  • Lime wedges
  • thinly sliced scallions
Instructions
  1. In a large pot, heat olive oil over medium heat. Add peppers, onions and celery and cook until softened, 3 to 4 minutes. Add garlic, chili powder, paprika, cumin, and oregano and sauté until fragrant, 1 to 2 minutes more. Season with salt and pepper.
  2. Add beer and cook until it has reduced by half, about 6 to 8 minutes, stirring occasionally. Add sweet potato, black and pinto beans, tomatoes and vegetable broth. Stir and bring to a boil, then reduce to a simmer and cook until slightly reduced and sweet potatoes are cooked through, 30 to 35 minutes.
  3. Serve with the toppings of your choice.
Recipe by The Best Video Recipes for All at https://recipes-for-all.com/vegan-chili/