Name: Vegetarian Chili
Ingredients: 3 tbsp. olive oil; 2 tbsp. coconut aminos; 4 tbsp. tomato paste; 2 cups corn; 1 large onion (diced); 8 large tomatoes (chopped); 2 orange peppers (chopped); 2 red peppers (chopped); 2 cups of broth- your choice. I used organic vegetable broth- low sodium.; 1 can pinto beans- no salt added and BPA-free; 1 can black beans- no salt added and BPA-free; 1 can kidney beans- no salt added and BPA-free; 1 piece of kombu; 1 tbsp. oregano; 1 tbsp. cumin; 1 tbsp. chili powder; 2 tsp. salt or to taste

Vegetarian Chili

Servings

Ingredients

3 Tbsp. olive oil
2 tbsp. coconut aminos
4 tbsp. tomato paste
2 cups corn
1 large onion diced
8 large tomatoes chopped
2 orange peppers chopped
2 red peppers chopped
2 cups of broth- your choice. I used organic vegetable broth- low sodium.
1 can pinto beans- no salt added and BPA-free
1 can black beans- no salt added and BPA-free
1 can kidney beans- no salt added and BPA-free
1 piece of kombu
1 tbsp. oregano
1 tbsp. cumin
1 tbsp. chili powder
2 tsp. salt or to taste

Instructions

In a large soup pot, pour in the olive oil over low heat.
Toss in the onions and saute for a few minutes.
Pour in the coconut amino, tomato paste, chopped tomatoes, peppers, broth, oregano, cumin, chili powder, kombu and salt.
Bring to a boil.
Add in the beans and the corn. Cook covered on medium for about 20 minutes or until vegetables are thoroughly cooked and flavors are beginning to blend.
Top with fresh herbs and serve!

Recipe Notes

Use organic ingredients when possible. Option to add in organic ground turkey or cheese. I added avocado, fresh herbs, cayenne pepper and squeezed half a lime on mine! By Tracy Posillico

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Vegetarian Chili