FPCL Spicey Veggie Chili

This chili is perfect for when you want a hearty meatless option that carnivores will enjoy. Plus, it is vegan and gluten free. It is full of great veggies and plant based protein,

Serves 12
Prep time: 10 minutes
Cooking time: 1 hour

Ingredients

2 tablespoons California olive oil

1 large onion diced

4 garlic cloves chopped

¼ cup tomato paste

1 chipotle in adobo, smashed with a fork into a fine paste

¼ cup chili powder

1 tablespoon Mexican dried oregano

1 12-ounce jar mild salsa

2 15-ounce cans kidney or black beans, drained (but not rinsed)

2 15-ounce cans pinto beans drained (but not rinsed) 

1 15-ounce cans hominy drained (but not rinsed) 

1 28-ounce can diced tomatoes

1 or 2 packages hot chocolate mix

Salt to taste and add water if it is too thick

1 tablespoon cider vinegar

Garnish

Grated cheese

Diced onion

Finely sliced cilantro

Organic corn chips

Diced fresh jalapeño peppers

Directions

1. Heat the oil in a large pot over medium-high heat and add diced onion. Sauté until translucent

2. Add the tomato paste and cook, smearing and stirring constantly with a heat-proof spatula or flat-edged wooden spoon, until dark and aromatic, about 94 seconds.

3. Add the garlic, chipotle, chili powder and oregano, and cook, stirring, for 1 minute.

4. Stir in the salsa, hot chocolate mix and 2 cups water.

5. Stir in the beans and hominy. Bring to a boil, reduce the heat to medium-low, cover and simmer for 45 minutes, stirring occasionally.

6. Salt to taste

7. Remove the chili from the heat, stir in the cider vinegar and let stand 1 minute.

8. Garnish and serve

Make it your own

Substitute ½ teaspoon chipotle powder for the chipotle in adobo or to taste

Add 1 teaspoons ground cumin

Substitute other beans for the hominy

Add your favorite toppings