Here's a recipe for a very easy to make vegan, oil-free, Vegetable Bean Chili. Watch the video to see how easy this is to put together. The recipe is below.

Link to blog post on this recipe... [ Ссылка ]

Vegetable Bean Chili
Makes About 7 Servings

1 medium onion, chopped
1 green bell pepper, chopped
2 medium carrots, chopped
2 stalks celery, chopped
4 cloves garlic
2 cups vegetable broth
1 to 1-1/2 Tbsp chili powder (to taste)
2 tsp ground cumin
1 tsp dried basil
½ tsp salt, or to taste
1 large (28 oz) can OR 2 (15 oz) cans diced tomatoes
3 cans beans of choice, rinsed and drained (i.e., black, kidney and/or pinto beans)
6 Tbsp tomato paste

2 tsp red wine vinegar (optional)

Optional garnishes:
Grated cheddar cheese, chopped cilantro, sliced avocado, tortilla chips, sour cream

Place the first five ingredients in a food processor and pulse until the vegetables are finely chopped.

Place all ingredients except the red wine vinegar in a large pot with a lid. Cover with a lid, and bring to a boil. Reduce heat to simmer and allow the vegetables to cook for about 1 hour, until the vegetables are soft and flavors are blended. Stir occasionally, and taste and adjust seasonings, if needed. When the chili is finished cooking, remove from heat and add the red wine vinegar. Stir to combine. Ladle into serving bowls and garnish, as desired.

Tip: If you want a smoother, more blended chili, remove some of the finished chili and blend it until smooth. Return it to the pot, stir, and serve. Or, if preferred, an immersion blender could be used to blend the chili in the pot to the desired texture you want.

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