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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
Ingredients
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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
