Spicy Vegan Chili

bowl of spicy vegan chili
We like our vegan chili spicy and this recipe will please you if you are up for a little kick!
 
It is highly recommend to soak the beans overnight or at least a few hours before preparation, to aid the digestion of the beans.
 
Ingredients for 4:
  1. 1 tbsp olive oil
  2. 1 medium yellow onion, chopped
  3. 1 medium carrot, chopped
  4. ½ stalk celery, chopped
  5. ½ green bell pepper, chopped
  6. ½ red bell pepper, chopped
  7. 1 clove garlic, finely chopped
  8. 1 tbsp dried red chilies, crushed into small pieces
  9. 1 tbsp dried oregano
  10. 1 tsp ground cumin
  11. 1 tsp chili powder
  12. 1 tsp unprocessed sea salt
  13. ½ cup diced tomatoes
  14. 1 cup dried red kidney beans
  15. 1 cup dried black beans
  16. 2 cups water
  17. fresh cilantro
 
Directions:
  1. Soak the dried beans in water for a full day or at least a few hours before making your chili. Rinse the beans well.
  2. Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.
  3. Add dried chilies, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 6 cups of water. Gently simmer over low heat, uncovered, for 15 minutes.
  4. Add the beans and simmer an additional 45 to 60 minutes on low heat, until the beans are soft. You can add more water if you prefer a more liquid chili. Taste and adjust for spice level.
  5. Serve hot and garnish individual bowls of the vegan chili with cilantro.