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HOME MADE VEGAN CHILI

 This is one of my favorite dishes to make in bulk and have something healthy and ready to go! With my busy schedule I love to cook in larger volumes so I can simply reheat and eat when I don't have time to throw something fresh together ! This chili will keep well in the fridge for easy reheating or if you're looking to make a meal you can freeze ahead look no further!
 
  • Spices-  *Cayenne pepper *Himalayan Salt *Black ground pepper *Crushed red pepper **Nutritional yeast 

  • 1/2 large can organic crushed Tomatoes

  • 1 medium can organic Tomato sauce 

  • 1 can Low sodium organic black beans 

  • 1 can low sodium organic kidney beans 

  • 1 large bag organic spinach ( fresh or frozen will work )

  • 1 medium yellow onion diced 

  • Olive Oil

  • 2 large organic sweet potatoes (boiled until soft)

  • Just Cesar dressing ( optional )

  • Pickled Jalapeños 

  • Avocado 

  • Corn tortilla chips of choice 

 

 Step 1- I begin by using my large stainless steel pan. Its a pretty deep pan, you may opt for a pot if you do not have a pan deep enough! I add olive oil to pan and allow it to heat enough then I add the diced yellow onions to brown a bit. Once the onions have their golden color add can of crushed tomatoes, tomato sauce, black beans and the kidney beans. I allow this to cook over Medium heat. While this is heating I add in about a tea spoon or more of Himilyan salt followed by black pepper, cayenne pepper and red pepper flakes. I truthfully do not measure while I cook it is your preference to the amount of  "heat" you'd like added. I prefer it a little spicer so tend to add a little more ! I also add about  2 tbsp of nutritional yeast at this point. Start with less and work your way up with tasting the flavor ! ( since there is no meat this is safe!!!)  *** IF you notice the sauce is metallic flavored you can add a pinch or two of sugar to help take this flavor away. Add in your bag of spinach cover and allow this to cook on low to medium heat for at least a 20 minutes.

Step 2 - Those sweet potatoes that hopefully you've boiled .... :) Blend them until chunky to smooth - Once blended to your liking start to fold into the chili this will help with thickening the chili and adds wonderful flavor and nutrients.  IF you have some veggies laying around feel free to add those in at this point as well. This batch I had extra steamed cauliflower so I threw them in. Veggies that work well ( cauliflower, zucchini , peppers, kale) allow the chili to simmer for approximetly another 15 minutes.

Step 3- Scoop desired serving into bowl garnish with tortilla chips, avocado, pickled jalapeños  and drizzle JUST Caesar on top ( I know funny but I've found its a fantastic substitute for sour cream to help with the heat ) 

Most importantly ENJOY!