Vegan Chili

Gluten-friendly, vegan, dairy-free

from the kitchen of Chef Charlie

Amount	Unit	Ingredients
26 oz	can	Tomatoes, crushed
1	can	Red kidney beans, washed
1	can	Black beans, washed
2	each	Chipotle peppers in adobo, puréed
2	Tbsp	Cumin
1	tsp	Oregano
2	C	Vegetable broth
2	each	Green bell peppers, chopped
1	each	Yellow onion, diced
1	Tbsp	Fresh garlic, minced
2	tsp	Chili powder
1	Tbsp	Cilantro, chopped
2	Tbsp	Vegetable oil
1	small	Jalapeño, freshly minced (optional)
1	Tbsp	Brown sugar
2	each	Bay leaf
2	tsp	Smoked paprika
14 oz	package	Extra firm tofu (optional for extra protein)

• In a large sauce pot, heat the oil. Add the onions, garlic, green peppers and jalapeños, and sauté 5-6 minutes.
• Add the canned tomatoes, beans, chipotle peppers, vegetable broth, cumin, oregano, sugar, and chili powder. Add the bay leaf, smoked paprika and tofu and simmer 20 minutes, stirring frequently.
• Add the cilantro, then season with salt and pepper.

Chef Charlie Metzger: “This chili is a super easy, healthy, comforting meal to make. Full of plant-based protein and fiber from the beans, veggies and tofu. In this bowl lies everything I want in a good batch of chili, its a one pot wonder. Top with fresh avocado, cilantro or sliced jalapeno and serve with sliced lime and cornbread.”