This hearty, meatless chili recipe takes the cake. With all of the goodness and delicious toppings, you may not even notice there isn't any meat!
1 3/4 cups organic vegetable broth
1 cup chopped onion
1/4 cup chopped seeded jalapeño pepper (2 peppers)
2 teaspoons chili powder
2 teaspoons ground cumin
2 teaspoons tamari
1/2 teaspoon salt
3 garlic cloves, minced
1 dash of balsamic vinegar
2 (15-ounce) cans no-salt-added black beans, rinsed and drained
2 (14.5-ounce) cans diced tomatoes, undrained
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 (15-ounce) can no-salt-added kidney beans, rinsed and drained
1 dollop sour cream or Tofuetti (which is actually a really great vegan substitute from Sobeys!)
1 sprinkle of grated cheese (optional)
1/4 cup chopped fresh cilantro
- Add everything to a large pot, bring to a boil, then simmer for about 1 hour. The longer you simmer, the better the flavours will mix.
- Top with your toppings and enjoy this delicious, easy, comfort dish!