Jesse has long been the chili master in our house. With our recent switch to an oil-free vegan diet, we weren’t sure how to keep up the tradition. Yesterday, Jesse just decided to “go for it,” and this is what he came up with. I must say, it was very tasty, and I ate WAY more than I should have in one day!
3 cans beans (we used red kidney beans, black beans, and pinto beans)
10 oz. can diced tomatoes with green chiles
6 oz. can tomato paste
½ caramelized red onion
3 T. chile powder
1 T. cumin
1 T. parsley
1 T. basil
½ c. apple cider vinegar
6 drops liquid smoke
Salt to taste
Enjoy!
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