Tasty Tuesday - 30 Minute Plant Based Chili
This recipe, even though plant based, it really taste like you’re eating chili! Give it a try, you won’t even be able to tell the difference!! I promise! It is SOOO good. We had this over rice! .
Be sure to tap/click on your save button so you have easy access to this recipe! I’d love to see your pictures and hear what you think about it. .
2 yellow onions, chopped - 1 1/2 cups
1 large green bell pepper, chopped - 1 1/2 cups
3 Tbsp mild chili powder
1 Tbsp dried oregano
1 tsp ground cumin
4 cloves garlic, minced
2 15-oz cans pinto beans, rinsed and drained
1 28-oz can diced tomatoes, undrained
2 cups low-sodium vegetable broth
Sea salt, to taste
Freshly ground black pepper, to taste
Cooked brown rice or whole grain noodles (optional)
- In a large pot or Dutch oven, cook bell peppers and onions over medium heat until softened, about 5 minutes. Be sure to stir this occasionally and add water, 1/2 Tbsp at a time - this prevents sticking. - Stir in oregano, cumin, chili powder and garlic; cook about a minute. Then add your tomatoes, beans and broth. Bring just to a boil over a medium-high heat; then reduce heat. Simmer, partially uncovered, until tomatoes start to break down and your mixture is slightly thick - about 20 minutes. - Season with salt and black pepper. You can have this over rice or noodles. .
Recipe from forks and knives