This recipe is based off a chili recipe found at Forks Over Knives. It is the most delicious vegan chili I have ever had. It got rave reviews at the Kaia Burpee’s For Boobs event the other night. The pot was scrapped clean and my boys were so disappointed that there were not any leftovers. I immediately promised to make another pot over the weekend- which I did. It has a meaty texture due to the chickpeas and fire roasted tomatoes.

I learned something in purchasing the ingredients- check for sugar, even in the beans! I was surprised to find sugar in plain pinto beans- so be careful and check all ingredient listings.

2- 28 ounce cans of pinto beans- check for salt and sugar
1- small can of garbanzo- low sodium
1- small can of black beans low sodium
2 small cans of Muir Glen fire roasted diced tomatoes
2- 28 ounce cans of Muir Glen diced tomatoes
1 small can of tomato paste
2 onions chopped
2 tbsps chopped garlic
2.5 tbsps chili powder
1 tbsp cumin
1/2 tsp cayenne powder
2 tsp sea salt.

Saute the onions and garlic in a tbsp of olive oil. Add the spices and tomato paste and let cook for a few minutes. Drain the beans and add to the pot with the tomatoes (don’t drain). Fill on of the 28 ounce cans with water and add it to the pot. Let simmer on low for 3-4 hours. Enjoy.