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Two Bean Vegan Mexican Chili
Amping up this Two Bean Vegan Mexican Chili with plenty of spices. It is also very hearty with the addition of peppers, carrots and onions for body.
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 people
Ingredients
- 3 Cans Kidney Beans rinsed and drained
- 2 Cans Black Beans rinsed and drained
- 1 Whole Green Bell Pepper diced
- 3 Whole Carrots peeled and diced
- 1 Whole Yellow onion diced
- 6 Whole Vine ripe tomatoes diced
- 6 Whole Thai red chilies diced
- 3 Cloves Garlic minced
- 2 Cans Organic Tomato sauce
- 2 Tsp Aleppo pepper
- 2 Tsp Annatto pepper
- 2 Tsp Chili powder
- 2 Tsp Cumin
- 2 Tsp Ancho chili powder
- 2 Tsp Ancho chili powder
- 1 Tbsp Adobo seasoning
- 1/4 Cup Nutritional yeast
- 1 Tbsp Olive oil
Instructions
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Begin by heating the oil in a Dutch oven. Next, add the onions and Thai chilies and cook for 2 - 3 minutes. Add all the spices, mix well and cook for another 2 minutes. Add in the diced carrots and green peppers and cook for 3 - 4 minutes. Add in the shredded carrots and mix. Next, add in the beans and simmer for 5 minutes.
Add the tomatoes and the nutritional yeast. Simmer the ingredients for a good 20 minutes.
Serve and enjoy!