The Best Vegan Chili in the World!

Oh, I’ve tried a lot of chili…and this one takes the vegan-gluten-free cake!  And since it’s pretty friggen’ cold outside (at least in Chicago), I thought I’d share my favorite vegan chili recipe with you.

Warning: for Spice Lovers only.  Enjoy and warm up!

THE DETAILS:

• Prep Time: 1 Hours
• Cook Time: 1 Hour
• Ready In: 2+
• Yields: 8 servings

INGREDIENTS:

• 1 TBS Olive Oil
• 1/2 Large Onion or 1 Medium Onion
• 2 Bay Leaves Crushed
• 1 TSP Ground Cumin
• 2 TBS Dried Oregano
• 1 TBS Salt
• 2 Large or 3 Average Red Bell Peppers, Chopped
• 1 Jalapeno Pepper, Chopped
• 3 Habanero Peppers, Chopped
• 6 Cloves of Garlic, Minced
• 2 (4 Ounce) Cans of Chopped Green Chile Peppers
• 1 (15 Ounce) Can of Crushed Tomatoes
• 1/4 Cup Chili Powder
• 1 TBS Black Pepper
• 1 (15 Ounce) Can Kidney Beans
• 1 (15 Ounce) Can Black Beans
• 1 (15 Ounce) Can (Spicy) Pinto Beans
• 1 (15 Ounce) Can of your favorite Bean
• 1/2 of an Avocado (optional)

DIRECTIONS:

• Chop Peppers, Onions and Garlic
• Heat Olive Oil in Large Pot over Medium Heat.
• Stir in Onions, bay leaves, cumin, oregano and salt.  Cook and stir until onion is tender.
• Mix in Bell Peppers, Jalapenos, Habaneros, Garlic and Green Chili Peppers.
• When vegetables are heated, reduce heat to low, cover pot and simmer 5 minutes.
• Mix in tomatoes, chili powder, black peppers.
• Stir in beans, increase heat and bring chili to a boil.
• Reduce Heat to Low and simmer for 45 minutes.
• Continue to cook until about 5 minutes before serving.
• Top with avocado for a little added ‘flair’.