Vegan Chilli and Chipotle Chips
Add jalepenos or fresno chillis
Because some like it hot!
2 tbsp olive oil
4 garlic cloves, minced
1 yellow onion, diced
1 green pepper, chopped
2 cans (14 oz. each) diced tomatoes
2 cans (6 oz. each) tomato paste
2 cups corn
1 can cannellini beans
3 cups water
2 tbsp chili powder
2 tbsp smoked paprika
1 tsp oregano
½ tsp cumin
Salt and pepper to taste
Plain unsweetened Cashewgurt®
Forager Project Chipotle BBQ Greens Pressed Vegetable Chips
Serve with any of our vegetable tortilla chips
Chipotle BBQ perhaps?
Add olive oil to a large skillet, then add the garlic and onion and stir over medium-high heat for 3-5 minutes until onions are translucent; then, add the green pepper and stir for an additional minute.
Next, add the tomatoes, tomato paste, corn, beans, water, and all the spices, stir everything together really well, place a lid on the skillet, reduce heat to a simmer and simmer the chili for 15-20 minutes.
Once you’re ready to serve, divide chili into bowls, top it with some vegan sour cream (link) and chipotle chips (link) and enjoy!