The Best Chili You've Ever Had

With the weather we’ve had lately I’ve been craving 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.