Vegan Chili with 9 Plant Points

The best thing you can do for your immune system when it’s fighting sickness is to eat more plants. ⁣Often when people think of eating more fruits and vegetables, it is made out to be difficult or something that would otherwise not taste very good. But, there are many flavorful ways to fit more plants into your diet. Enjoy this plant-point-filled, vegan chilli going into the New Year!

Picture from: https://cookieandkate.com/

🥘 Vegan Chili

Ingredients

Two 15oz cans black beans, drained and rinsed
One can chili beans, not drained
1 packed cup finely diced red onion
5 extra-large garlic cloves, minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1 teaspoon dried oregano
1/2 teaspoon salt and 1/8 teaspoon black pepper (this may vary depending on your beans)
2 1/2 cups broth
1 cup (240g) medium-heat smooth salsa (IF your salsa is rather chunky, PUREE it first into a smooth consistency similar to applesauce, as you need and want the liquid and flavor to spread out into the soup)
3 tablespoons tomato paste
1 can diced tomatoes
2 T tamari
1 cup celery
1 cup carrots
1 cup frozen corn
1/2 cup soaked or cooked lentils

OPTIONAL TOPPINGS

sliced avocado
lime wedges
freshly chopped cilantro
oil-free tortilla strips (see directions)

Instructions

Blend diced tomatoes, tomato paste, bone broth and spices
Add to pot
Add the rest of the ingredients to the pot
INSTAPOT
1. Cover and set the pot to Chili setting (30 min)
2. Allow it to naturally decompress
SLOW COOKER
1. Cover and set it on low for 6-8 hrs