The Best Chili You've Ever Had

This recipe gets prepped on Sunday, makes the base of these enchiladas and yields enough to freeze two extra portions. What's not to love?!

I like to serve it with a little white rice, yogurt & avocado... but it's just as filling & delicious on it's own!



wheat free, egg free, dairy free, soy free, vegan

INGREDIENTS

MAKES  6 LARGE PORTIONS

1 T butter
1 onion chopped
3 cloves of garlic chopped
1/2 C celery chopped
3 carrots chopped
1/2 of all the kale stems
1 10 oz can sweetcorn
1 28 oz can of kidney beans
1 28 oz can of pinto beans
1 1/2 28 oz can of diced tomato
3 T cumin
3 T chili powder
3 T sriracha
2 T white vinegar

Toppings

Avocado - optional
Yogurt - optional
Fresh parsley - optional

DIRECTION

15 MINS PREP + 1.5 HOURS COOk

Grab your biggest pot. I use a stock pot to make this recipe.
Over medium heat, add butter, onions, garlic, celery, kale stems and carrots.
Stir gently until fragrant, about 3-4 minutes. 
Add your cumin & chili powder. Stir in and let it sit for another 2-3 minutes while you get the rest of your ingredients ready.
Add in your kidney beans, pinto beans & sweetcorn.
Lastly, add in your tomatoes.
Stir, cover and lower to medium-low heat.
After an hour and a half, remove one portion from the pot.
Place in a blender. Blend until smooth.
Alternatively, use a potato masher.
Return to pot.