When winter time rolls around, making a spicy chili is comforting and great for gatherings with friends.
Yield: 3 quarts.
Vegan Note: To make this dish vegan, substitute the sour cream and cheese for non-dairy versions available at most supermarkets.
1 can chili beans
1 can black beans, drained and rinsed
1 can dark red kidney beans, drained and rinsed
1 can diced tomatoes
2 celery stalks
1 small red onion
2 garlic cloves, minced
1 tbsp. chili powder
1 tbsp. garlic powder
1/2 tbsp. nutritional yeast (optional)
1 tbsp. cayenne pepper
1/2 tbsp. paprika
2 quarts vegetarian stock
1/4 cup raw walnuts
dairy-free sour cream
non-dairy cheese, or a sprinkle of nutritional yeast
Drain and rinse all the beans.
Wash the carrots, onion, and celery.
Peel the carrots.
Cut the celery, carrots, and onion into a small dice.
Peel the garlic cloves and mince.
In a small saute pan, drizzle 1-2 tbsp. olive oil ans heat the carrots, celery, garlic, and onion. Cook on medium high for 5 minutes, and transfer to slow cooker.
Add in the stock, tomatoes, beans, and all spices.
Cover and cook on low for 8 hours.
For the garnish:
Wash the tomato and scallions and cut into a small dice.
Slice the avocado in half, remove the pit and scoop out with a spoon. Discard the peel and the pit.Cut the avocado into thin slices.
When the chili is ready top with avocado slices, tomato, scallions, sour cream, cheese and enjoy!
Let me know what you think in the comments below! If you made this recipe tag me @noshchefjulie on Twitter and Instagram!