Скачать с ютуб The Best Vegan 3 Bean Chili: Oil-Free в хорошем качестве

The Best Vegan 3 Bean Chili: Oil-Free

INGREDIENTS ⅓ cup water (for cooking) 1 diced red pepper 2 diced carrots 2 diced celery stalks 1 diced onion 1 jalapeno chopped (optional) 2 minced garlic cloves 1 bay leaf 1.5 tbsp paprika 1 tsp smoked paprika 3 tsp cumin 2 tsp oregano 1 tsp garlic granules 2.5 cups diced tomatoes 3 cups cooked beans (I used black, pinto, and kidney) 1 tsp salt or to your taste 2 tbsp date paste 2 tbsp fresh cilantro Half of a lime (optional) INSTRUCTIONS Add water to the pot and heat on medium-high. Add chopped onion and garlic. Let cook for 3 minutes or until onions are soft. Add diced veggies, bay leaf, paprika, cumin, oregano, and garlic. Mix and allow to cook on medium-low heat for 5 minutes or until veggies are tender, but firm. Add diced tomatoes, beans, salt, and date paste. Cover and let simmer on low for 30 minutes. Add lime and cilantro, mix, and serve with avocado, and a drizzle of HV cheese sauce, or HV sour cream. *If you like your chili extra saucy, blend ¾ cup of the chili until smooth and add it back to the pan before adding lime and cilantro. **As this is oil-free cooking, you may add small amounts of water or vegetable broth as necessary during the cooking of the veggies if they are sticking. *** Any variety of beans will do for this recipe