Updated: Feb 4
Get creative in the kitch with this fun and easy chili recipe. Mix and match some of the beans and veggies to change it up! One of my fav winter recipes:)
𝑱𝒐𝒊𝒏 𝒐𝒖𝒓 𝑭𝒓𝒆𝒆 𝑷𝒍𝒂𝒏𝒕-𝑩𝒂𝒔𝒆𝒅 𝑪𝒐𝒐𝒌𝒊𝒏𝒈 𝑪𝒍𝒂𝒔𝒔 𝒐𝒏 𝑺𝒖𝒏𝒅𝒂𝒚!
1 oz olive oil
4 oz yellow onion (approx. ½ medium onion)
1 bell pepper
1 celery stalk
1 jalapeño pepper
1 tsp vegetable stock paste or 1 cube (low sodium)
5 oz water
1 can diced tomatoes (14.5 oz, no salt added)
1 tsp chili powder, to taste
½ tsp dried oregano
¼ tsp ground black pepper
¼ tsp ground cumin
¼ tsp ground cayenne pepper
3 cans beans of choice (kidney, pinto, garbanzo, cannellini, etc.) rinsed and drained
1 can veggies of choice (sweet corn, peas, green beans, etc.) rinsed and drained
Place olive oil, onion, bell pepper, carrot, celery and jalapeño into my robot chef or a food chopper and chop approx. 5 sec, then cook 5 min/212°F.
Add stock, water, tomatoes, chili powder, oregano, black pepper, cumin and cayenne. Cook uncovered 15 min/212°F.
Add all remaining beans/veggies then cook approx. 10 min/212°F. Mix well and serve hot.
Made w/❤️ @Cheryl.tv
Thanks to my Robot Chef for this awesome recipe, schedule a free demo here. If you try this recipe, like, comment, or post a photo below. 💚 We love hearing your feedback and seeing your photos:) 📸Tag us on social @VeginnerCooking and we will repost!
Looking forward to chatting with you at our next live cook-along! Invite anyone who wants to eat healthier or learn some delicious plant-based meals.👩🍳 To get a reminder before we go live, RSVP here. I give away a free pair of "Inspiration Earrings" ✨ at every class!
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