To be honest, I’m not a big recipe collector. I have a handful that I use a few times a year, but mostly I’m a fly-by-the-seat-of-my-pants kind of cook.

If I need some extra help on a meal idea I do some googling. I use their recipe as a guideline and go from there. It usually works out pretty well, but rarely is that recipe overly memorable and I usually lose the link pretty quickly.

Until this delicious chili recipe came into my life.

I bet I’ve made it at least 4 times in the last 2 months and every time it’s been AMAZING!

I adapted this recipe from an amazing recipe on the very popular Oh She Glows website (here’s a link to the original). I’ve made a bunch of changes to it that makes my tummy very happy and I ALWAYS include her amazing Cashew Sour Cream, made exactly as is. Regular sour cream would also be good, this is a spectacular alternative for those who don’t tolerate dairy (like me :).

Delicious Vegan Chili

Makes 4 servings, 30 min prep & 30 mins cooking time

Ingredients:

• 1 1/2 tablespoons extra-virgin olive oil

• 1 medium diced sweet onion

• 4 cloves minced garlic

• 3 roasted red peppers (I use the kind from a jar, you could get away with 1 roasted pepper if you roast it yourself)

• 1 (28-ounce/796 mL) can diced tomatoes, with juices

• 1 cup (250 mL) vegetable broth

• 1 (14-ounce/398 mL) can kidney beans, drained and rinsed

• 1 (14-ounce/398 mL) can pinto or navy beans, drained and rinsed

• 2 tablespoons chili powder

• 2 teaspoons ground cumin

• 1 teaspoon dried oregano

• 1/2 to 3/4 teaspoon fine grain sea salt, to taste

• 1/4 teaspoon ground cayenne pepper (optional)

Top with Cashew Sour Cream or regular sour cream and/or cilantro

Directions:

• In a medium/large pot, sauté the onion and the garlic in the oil over medium heat until soft. Season with a pinch of salt and stir.

• Add the roasted red pepper and sauté for a minute or two.

• Now add the can of diced tomatoes (with the juice), broth.. Stir to combine. Increase heat to medium-high.

• Add the drained and rinsed beans, along with the chili powder, cumin, oregano, and salt. Simmer the mixture, uncovered, until thickened, about 10 to 15 minutes.

• Add the cayenne if you’d like :)

• Serve with Cashew Sour Cream and/or cilantro if you’d like.

  ENJOY!.

What’s your favourite warm winter recipe? Share it with us in the comments :)