Vegan Chili
6 carrots, diced
1 zucchini, diced
1 onion, diced
4 to 5 cloves garlic, minced
2 (28-ounce) cans crushed tomatoes
3 to 4 tablespoons chili powder
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper
small pinch (1/16 teaspoon) cayenne pepper, or to taste
1 (15-ounce) can black beans, drained
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can pinto beans, drained
1. Throw carrots, zucchini, onion, and garlic in large pot and saute 7 minutes.
2. Stir in crushed tomatoes.
3. Stir in chili powder, red pepper flakes, salt, pepper, and cayenne pepper.
4. Stir in black beans, kidney beans, and pinto beans. Cover and keep on medium heat until it boils. Turn heat down and simmer 1 to 2 hours. Serve with a baked potato and some avocado--its delicious!
Source of recipe: I wrote it.
SO HOW'D IT GO?
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