Hearty Vegan Chili
INGREDIENTS
- 2 tbsp extra virgin olive oil
- 1 onion, diced
- 1 red pepper, diced
- 5 cloves garlic
- 28 oz diced tomatoes
- 19 oz (1 can) black beans, drained + rinsed
- 19 oz (1 can) navy beans, drained + rinsed
- 250g barley, spelt & lentil blend
- 500 ml water
- 4 tbsp chili powder
- 2 tbsp raw cacao powder
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tsp salt (or more, give it a taste and decide)
Serve with:
- 1 can Palmini rice, drained + rinsed
- jalapeños, sliced
- avocado, sliced
- coriander, fresh
- toasted corn tortillas
INSTRUCTIONS
- In a large pot, heat olive oil over medium-high heat. Add garlic and cook until fragrant.
- Add onion and cook for a minute or two before adding pepper.
- Cook mixture until veggies have softened and onion is translucent.
- Add remaining ingredients and bring to a boil. Reduce and simmer for 15-20 minutes.
- I used a blend of barley, spelt and lentils that cook in 10 minutes, but you can substitute with just barley or lentils. If you do, you’ll want to simmer for longer.
- Once sauce has thickened and grain blend is tender, gently heat Palmini rice in a frying pan until heated through.
- Serve chili hot with rice, jalapeño, avocado, coriander and toasted corn tortillas.
