Name: Vegan Winter Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1 cup (approximately 8 oz)
Cuisine: American
Ingredients: 2 tbsp / 1 oz olive oil; ½ cup / 4 oz yellow onion (approx. ½ medium onion); 1 bell pepper; 1-2 carrots; 1 celery stalk; 1 jalapeño pepper; 1 tsp vegetable stock paste or 1 cube (low sodium); ¾ cup / 5 oz water; 1 can diced tomatoes (14.5 oz, no salt added); 1 tsp chili powder, to taste; ½ tsp dried oregano; ¼ tsp ground black pepper; ¼ tsp ground cumin; ¼ tsp ground cayenne pepper; 3 cans beans of choice (kidney, pinto, garbanzo, cannellini, etc.), rinsed and drained; 1 can veggies of choice (sweet corn, peas, green beans, etc.), rinsed and drained

Let's get cooking!

Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion, bell pepper, carrots, celery, and jalapeño. Sauté for about 5-7 minutes, or until the vegetables begin to soften.
Add Stock and Water: Stir in the vegetable stock paste (or cube) and water. Mix well to dissolve the stock.
Incorporate Tomatoes and Spices: Add the diced tomatoes (with juice), chili powder, dried oregano, black pepper, cumin, and cayenne pepper. Stir to combine.
Add Beans and Veggies: Gently fold in the rinsed and drained beans and your choice of canned veggies.
Simmer: Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for 30-40 minutes, stirring occasionally, to allow the flavors to meld.
Serve: Once the chili is heated through and flavors have developed, serve hot in bowls.

Vegan Winter Chili