THIS is the Answer to Chili Cravings! скачать в хорошем качестве

THIS is the Answer to Chili Cravings!

This hearty plant-based vegan chili is smoky, satisfying and packed with veggies and three kinds of beans. It's an easy one-pot, vegan chili made with pantry staples - perfect for freezing or feeding a crowd. Even non-vegans love it! This chili is loaded with fresh vegetables, three kinds of beans, fire-roasted corn and smoky spices for BIG flavor with minimal effort. It’s a one-pot, budget-friendly recipe that comes together fast using pantry staples. The combination of enchilada sauce, taco seasoning and chipotle powder gives this chili a deep, slow-simmered taste — without hours on the stove. Mild or spicy, chunky or thick, this recipe is easy to customize and perfect for weeknight dinners, freezing for later or feeding a crowd. ✔ Whole-food, plant-based ✔ Oil-free & budget-friendly ✔ High-protein & high-fiber ✔ One-pot, easy cleanup ⬇️RECIPE BELOW 👍Like and subscribe and comment on your favorite ways to serve chili ▶️RECIPES MENTIONED: Homemade Taco Seasoning    • STOP Buying Seasonings! The 3 Homemade Ble...   Pico de Gallo    • Foolproof Guacamole & Pico de Gallo: Bette...   #PlantBasedChili #VeganChili #OnePotMeals #OilFreeVegan #easyveganmeals 🥣INGREDIENTS: Fresh veggies: 1 cup diced bell peppers (red/green/yellow or orange, or a combination) 1 cup peeled, diced carrots 1 cup diced celery 1 cup diced onion, yellow or white 1-2 diced jalapeños (optional) 1-2 diced serranos (optional) 💡Diced green onions and chopped avocado as an optional garnish Convenience (canned) foods: 1 15-ounce pinto beans, lightly drained 1 15-ounce can kidney beans, lightly drained 1 15-ounce can black beans, drained and rinsed 1 15-ounce can tomatoes diced (can be fire-roasted) 1 15-ounce can corn (fire-roasted is best, corn is optional if you're not a fan ) 1 15-ounce can tomato sauce 10 ounces enchilada sauce (mild/medium/spicy, whatever you like) Spices: 1 tablespoon garlic powder or granulated garlic 1 tablespoon black pepper 1 tablespoon chili powder 1 tablespoon cumin 2 tablespoons taco seasoning (check out the link above to my homemade recipe) 1 tablespoon chipotle powder 👩‍🍳DIRECTIONS: (You can provide the chopped Jalapenos and Serranos on the side instead of cooking in the chili if you need to make this for a wide range of spice-level palates.) 1. Water sauté all veggies until tender over medium-high heat 2. Add all canned ingredients to pot 3. Add spices, stir well 4. Cover and simmer 30 minutes (or longer) stirring occasionally 5. Add salt if needed. 🍽️Great garnished with diced green onions and avocado, served over a baked potato, on a healthy high protein/high fiber pasta, as a filling for burritos, or just as a bowl of chili topped with my incredible Pico de Gallo (link to recipe above). KEYWORDS: plant based chili, vegan chili, oil free chili, whole food plant based chili, easy vegan chili, one pot vegan chili, healthy chili recipe, bean chili, three bean chili, smoky vegan chili, enchilada chili, chili with enchilada sauce, meal prep vegan chili, freezer friendly vegan meals, high protein vegan meals, budget friendly vegan recipes, plant based dinner ideas, vegan comfort food, easy weeknight vegan dinner, no meat chili, superbowl, super bowl