SPRING CHILI (VEGAN)

VEGAN, GLUTEN-FREE

Simple, spicy & satisfying. This vegan & gluten-free chili is the perfect dish for those early spring days/nights where you still need something cozy to comfort that lingering winter chill. It's a one-pot dish that makes for an easy clean-up and can be stored in the refrigerator for up to 1 week (or frozen).

INGREDIENTS

(4-6 servings)

Extra-virgin olive oil

1/2 sweet onion, chopped

1 + 3/4 cups of vegetable broth

2 tbl of organic tomato paste

3 tbl of chili powder

1/4 cup of Masa

hacienda

1 can of pinto beans, rinsed

1/2 can of black beans, rinsed

1/2 can of kidney beans, rinsed

Salt & pepper to taste

Sprinkle of red pepper flakes

1/2 lime

DIRECTIONS

1. Cover base of pot with olive oil

2. Throw onion in pot & sweat on low heat for about 15 minutes with the lid on

3. Add 1/2 cup of vegetable broth - continue adding broth while cooking until all 1 3/4 cups are used

4. Add organic tomato paste

5. Add chili powder

6. Add Masa hacienda

7. Add pinto beans, black beans & kidney beans*

8. Add Salt & pepper to taste

9. Sprinkle in red pepper flakes

10. Turn off heat & squeeze in juice from 1/2 of a lime

11. Let chili simmer on low heat for about 15 minutes before serving

*any ratio of beans work!