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Vegan Chili

We love chili at our house. In this recipe I used fresh vegetables as well as an organic vegetable soup base and vegetable juice to create a rich combination of flavors. This recipe is vegan, gluten free, and free of refined sugars.

4 tbsp. olive oil
3 cloves garlic, minced
1 medium red onion, diced
6 stalks celery, chopped
1 large fresh tomato, chopped
2 c. chopped carrots
1 c. red wine
2 tsp. mushroom stock base
6 c. vegetable juice
1 c. water
2 tbsp. chili powder

1 tsp. oregano
1 tsp. coriander
½ tsp. cayenne pepper
1 tsp. black pepper
1 tsp. honey
3 cans red beans, rinsed and drained
3 cans white beans, rinsed and drained
1 can pumpkin puree
1 package frozen corn
salt to taste

In a large saucepan sauté the onion, garlic, celery, tomato, and carrot in the olive oil, over medium heat, for five minutes, stirring often. Add the wine, vegetable juice, stock, water, chili powder, oregano, black pepper, cayenne, coriander, honey, beans, pumpkin, and corn. Continue cooking the mixture over medium heat, stirring occasionally, until it comes to a boil. Reduce the heat to medium low, and continue cooking the chili for thirty minutes, stirring occasionally. Salt the chili to taste and serve over gluten free pasta, quinoa, or brown rice. Enjoy!


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1 c. GF flour 

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1 tsp. vanilla extract

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Allow the pie to cool for 30 minutes before slicing.

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