The best vegetarian chili, Ever! – Lunches this week

Hello happy people!

So,  this coming week is going to start feeling like fall.  I know,  I know,  it’s only the beginning of August, but the highs are going to be in the 70s and the lows at night are going to be in the 50’s! With that being said,  I’m sharing my very favorite vegetarin chili recipe. Have a great week! wpid-20150802_141358-1.jpg

adapted from pickyeaterblog.com

Ingredients:

  • 15 oz can kidney beans,  drained and rinsed
  • 15 oz can black beans,  drained and rinsed
  • 15 oz can pinto beans,  drained and rinsed
  • 1 red bell pepper,  diced
  • 1 green pepper,  diced
  • 1 red onion,  diced
  • 28 oz can crushed tomatoes
  • 1 cup vegetable broth
  • 5 garlic cloves,  minced
  • 1 heaping Tbsp  chili powder
  • 1 tsp  cumin
  • 1 tsp  coriander
  • 1 tsp cocoa powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • Couple splashes soy sauce
  • 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp regular paprika
  • 1 bag baby spinach

Instructions

  1.  Over medium-high heat,  lightly saute peppers,  onion,  and garlic.
  2. Once the veggies are soft and fragrant, add all the other ingredients.
  3. Bring to a boil. Reduce heat and let simmer for 30 minutes or longer, as needed.
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s