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UR Recipes – September 14, 2016

Vegan Autumn Chili

By Megan

Fall is the perfect time to enjoy heartier meals and warming, rich foods. This vegan chili recipe promises to satisfy and delight your tummy.

Vegan Chili Recipe
Recipe Type: Dinner
Author: Urban Remedy
Prep time:
Cook time:
Total time:
This veggie chili will keep you warm when you are chilly!
Ingredients
  • 6 cloves minced garlic
  • ⅓ cup sesame oil
  • 1 cup chopped yellow onion
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric spice
  • 1 teaspoon fresh minced ginger
  • 1 teaspoon crushed red pepper
  • ½ teaspoon unrefined sea salt
  • 2 red bell peppers
  • 2 cups organic vegetable broth
  • 1½ cups butternut squash (cubed peeled)
  • 4 cups chopped heirloom tomatoes
  • 1 cup black beans
  • 1 cup cannellini beans
  • 2 cups red kidney beans
  • ½ cup cilantro
  • Hummus
  • Avocado
  • Lime
Instructions
  1. Using a large pot, start with medium heat and add sesame oil.
  2. Create a richness of flavor with the sesame oil which will act as a base to flavor everything else.
  3. Add the garlic, onions, ginger, turmeric, cumin, salt and red pepper.
  4. Stir this mixture on medium heat until the amazing aroma fills your kitchen.
  5. Next add bell peppers, butternut squash, beans and tomatoes.
  6. Allow the mixture to glaze with the flavor of the oil for 5 minutes.
  7. Add the vegetable broth, cover the pot and let it simmer for at least 4 hours (the longer the better).
  8. Top with hummus, avocado, fresh cilantro, a small squeeze of fresh lime and a dusting of sea salt.

 

 

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