Bish don't kill my vibe Chili with Baked Potatoes
1 tablespoon organic, virgin coconut oil
3/4 cup onion (diced small)
2 cloves garlic (minced)
1 teaspoon fresh Serrano (optional if you like it hot)
1/2 cup celery ( diced small)
3/4cup carrot (diced small)
1 cup red pepper (diced small)
3 cups kidney beans (BPA free can, rinsed)
3 roma tomatoes (cut in half and chard under the broiler. Once they have a nice blackened look to them puree them in a blender)
2 cups vegetable stock ( I really like Harvest Sun vegetable cubes)
1 ½ tablespoons maple syrup
2 tablespoons white wine vinegar (this is the LOVE)
1 cup fresh kale (Sliced thin and added at the end)
1 cup broccoli (cut into cute little pieces and added at the end)
1/2 cup organic frozen corn kernels
Spice mix AKA- The shit that makes you go mmmmmmm!
1 teaspoon oregano
1 tablespoon chili powder
1 teaspoon cumin
1/8 teaspoon smoke paprika (optional)
1 teaspoon paprika
Cut all of your vegetables up and portion everything out before you start cooking.
Set your broccoli, corn and kale aside to add at the end
Measure all of your spices and set them aside in a little bowl.
Cut your tomatoes in half, place them onto foil and season dem bitches with sea salt and pepper.
Place them under the broiler in the oven and let most of the tomatoes skins turn black. Flip them over and do the same thing on the other side.
After they have been chard, puree them in a blender and add the white wine vinegar, vegetable stock and maple syrup. Set aside.
Heat your coconut oil in a large pot on medium heat
Add your onion, garlic, celery, carrots and red pepper
Season with sea salt and pepper and sauteé for about 5 minutes
Add the spice mixture and sauteé for another 1-2 minutes
Add your kidney beans and blended tomato mixture to the pot
Stir until well combined, cover, turn the heat down to low and let that shit simmer for about 30 minutes
Once the chili is cooked, turn the heat off and add the kale, broccoli and corn
Cover the pot and let the kale and broccoli cook from the heat that is still in the pot for about 5-6 minutes.
Taste, season if needed.
Eat that shit and your body will fucking thank you.
Serve this vegan chili with:
Baked potatoes, guacamole, salsa verde and pico de gallo.
Bon Appetit bitches!
Honeyandvanilla.com from one dope ass bish.