Vegan Chili – Organic Gluten Free Oil Free Vegetarian Forks Over Knives Recipe


This Chili has the potential to be famous! It is the best chili I have ever had! It’s even good cold! I used 3/4 cup of vegatable broth, 3 carrots, 2 green peppers 1 sweet onion, 1 red onion, 1 orange pepper, 1 hot pepper (Jalapeno), 3 celery stalks, 6 cloves garlic, 7-10 drops of cayenne pepper sauce, Large can(28 oz) of diced tomatoes, Large can(28 oz) of whole peeled tomatoes, 1 large can(25 oz) of each black, red kidney, pinto, and chili beans, & added 1 cup frozen corn after I cooked it for 30 min. First cook the veggies in the broth for 5-7 min then add all your spices (1 or 2 tbsp chili powder, 1 tbsp cumin, 1 tsp of red cayenne pepper, salt, black pepper, and oregano, 1/2 tsp coriander powder, 1/4 tsp clove powder. Then add your tomatoes and your beans to the mix and cook on med high heat for 25-30 min until color looks like chili.. I like to let it set overnight before I eat it but it is so good right away as well.. This makes about 2.5 gallons of chili.