Typically chili is tomato based, however this version is broth and bean based. It takes less time to cook but lacks none of the flavour. The broth and the beans makes for a deeply warming and satisfying meal. It is customizable and therefore can be made with seasonal vegetables. While you can make this with canned pinto beans, you will achieve a even more flavourful dish if you prepare your beans from scratch. When I make beans I make a huge batch and freeze leftovers in portions that later can be added to dishes once thawed. Top the finished chilli with fresh grated/chopped vegetables like jicama, cabbage and kohlrabi and vegan sour cream and guacamole.
Add avocado oil to a medium pot and sauté onion over medium heat until softened, about 15 minutes. Add sausage and stir occasionally until cooked through.
To roast peppers: preheat oven or toaster convection oven to 450 F and place on tin foil lined tray and roast for about 20 minutes, turning during baking. The skin of the peppers should be mostly blackened. Use tongs to remove peppers from oven and pop them inside two paper lunch bags and close, allowing the peppers to steam. The steam inside the bag will steam off the skins and once they have cooled. Remove skins, stem and some or most of the seeds and roughly chop.
Add spices and stir. Cook for about 2 minutes then add tomato paste and cook for another minute or two. Stir in the broth and beans and roasted peppers and lower heat to a simmer and cook for about 30 minutes. Add the chopped zucchini and cook for another 20 minutes or so. Add cilantro and serve.
Ingredients
Directions
Add avocado oil to a medium pot and sauté onion over medium heat until softened, about 15 minutes. Add sausage and stir occasionally until cooked through.
To roast peppers: preheat oven or toaster convection oven to 450 F and place on tin foil lined tray and roast for about 20 minutes, turning during baking. The skin of the peppers should be mostly blackened. Use tongs to remove peppers from oven and pop them inside two paper lunch bags and close, allowing the peppers to steam. The steam inside the bag will steam off the skins and once they have cooled. Remove skins, stem and some or most of the seeds and roughly chop.
Add spices and stir. Cook for about 2 minutes then add tomato paste and cook for another minute or two. Stir in the broth and beans and roasted peppers and lower heat to a simmer and cook for about 30 minutes. Add the chopped zucchini and cook for another 20 minutes or so. Add cilantro and serve.