Vegan Chili Recipe
Yield 7-8 servings

Ingredients:
2 Tbls avocado oil
1 yellow onion
8 cloves garlic
1 red bell pepper
1 green bell pepper
6 mushrooms
1 large carrot shredded
1 handful fresh cilantro
2 cups dried pinto beans
2 cups lentils
1 jar roasted tomatoes
4 cups vegetable stock
Seasonings:
1 ½ tps Salt, or to taste
1 Tbls paprika
½ Tbls cumin
1 Tbls green chili powder
1 Tbls dried oregano

Method:

  1. Boil pinto beans until soft in water (about 1 hour).
  2. Chop all vegetables.
  3. Heat pot on medium with avocado oil. Combine all ingredients, except cilantro, in large pot. Add lentils, beans and tomato. Saute with vegetables.
  4. Add vegetable stock and seasonings.
  5. Cook on medium-low heat for 30 minutes to an hour or longer, stirring occasionally. (Add water if it looks like it needs more liquid.)
  6. Add cilantro just before serving, if desired. Enjoy!