Can’t Be Chilly with this Spicy Chili

• 2 tablespoons avocado oil

• 1 medium onion, chopped

• 2 bay leaves

• 1 teaspoon ground cumin

• 2 tablespoons dried oregano

• 1 tablespoon salt

• 2 green bell peppers, chopped

• 1 red bell pepper, chopped

• 2 tablespoons jalapeno peppers, chopped

• 3 cloves garlic, chopped

• 1 small can chopped green chile peppers, drained

• 1 package vegan Beefless Ground Beef crumbles

• 3 - 28 ounce cans diced tomatoes (Drain 2 of the cans and keep 1 can not drained)

• A little less than 1/4 cup chili powder

• Ground black pepper to taste

• 2 - 15 ounce cans kidney beans, drained

• 1 - 15 ounce can garbanzo beans, drained

• 3 - 15 ounce can black beans, drained

• 1 can whole kernel corn

• Half of a can of filtered water

Let’s get cookin’ ~ good lookin’

Add the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the red bell pepper, green bell peppers, jalapeno peppers, garlic & green chile. When vegetables are heated through, mix in the Beefless Ground Beef crumbles. Reduce heat to low, cover pot & simmer 5 minutes.

Mix the tomatoes into the pot. Season with chili powder and pepper. Stir in the kidney beans, garbanzo beans, black beans & the half can of water. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn & continue cooking at least 5 minutes before serving.

Note: I let it sit for about 30 minutes to an hour before serving so that the spices and chili can have more time to taste like a big bowl of deliciousness

This is best paired with homemade cornbread! 

Feel free to add in: vegan sour cream, shredded dairy-free cheese, avocado & cilantro. 

Enjoy!