Bomb A** Chili
I was going to call this vegan chili but it is so much more than that! Is damn good chili, it’s bomb ass chili! I have made this chili for my clients (ones who do and don’t eat meat) for years and they all LOVE it! I have been making it on the Lazy Wellness Yoga retreats and many have asked for the recipe so here it is! I love having chili over a bed of spinach with fun toppings!
sour cream, yogurt or some kind of cream sauce (Find my cashew cream recipe here)
Red Pepper flakes
I have three tips and secretes that really make this chili from good to bomb! Two of them is adding a sprinkle of cinnamon and a bit of dark chocolate to round out the flavors. As you can see I also don’t chop the fresh herbs. It can make it a bit time consuming to fish out the stems. I love throwing them in and walking away, something so liberating about it haha
Bomb A** Chili
1 box of veggie broth
1 yellow onion, diced
3 cloves of garlic, chopped
4 carrots, diced (bite size people)
4 celery stocks, diced (bite size pieces)
1 can of crushed tomatoes
1 small can of tomato paste
1 can of pinto beans
1 can of kidney beans
1 tbs chili powder
1 tbs cumin
Sprinkle of cinnamon
2 springs of rosemary (whole)
4 springs of oregano (whole)
3 springs of thyme (whole)
1/4 cup sage chopped
2 squares of plain dark chocolate
Oil a large pot over med heat cook spices, onion and garlic for 3-5 min until fragrant and onions are translucent.
Add celery and carrots and cook for another 8-10 mins with the lid on. Take the lid off and stir every few mins, if the veggies are starting to stick you can add a bit of broth to help.
Add in broth and tomatoes and herbs. Stir, cover and cook on simmer for 20 min.
Add in beans and paste, cook for another 10 mins uncovered. Taste and salt and pepper as needed. If you want it to be thicker you can cook it longer.
Optional step: blend 1/4-1/2 of the chili for a bit more thickness and a chunky texture