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Vegan chili is a delicious and tasty alternative to traditional meat-based chili. It is a hearty and filling dish that is perfect for a cozy dinner or a weekend gathering with friends and family.
Here's a recipe for the best vegan chili:
garlic cloves, minced
cooked kidney beans
cooked black beans
Fresh green beans, trimmed and cut into bite-size pieces
chopped tomatoes (canned or fresh)
In a large pot, heat a tablespoon of oil over medium-high heat. Add the onions and garlic, and cook until soft and fragrant, about 5 minutes.
Add the beans, chopped tomatoes, fresh chili peppers, crushed dried chili peppers, smoked paprika, oregano, soy sauce, tomato puree, ground cumin, and carrots to the pot. Stir everything together.
Add water, Uhhmami Beefísh and Baconísh. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 20-30 minutes, or until the vegetables are tender and the flavors have melded together.
Add salt and black pepper to taste, and adjust the seasoning as needed. If the chili is too thick, add more water or broth to thin it out.
Garnish with fresh thyme leaves and serve hot, with your favorite toppings such as vegan sour cream, or springled Uhhmami Cheeseísh.
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