Award Winning Vegan Chili

Don't let the word 'vegan' keep you from enjoying this incredible, nutritious, delicious chili. This chili is a quadruple chili cook off champion! The recipe has been a part of my 8 Week Weight Loss and Wellness Program for years now and I've sent it to friends, family and fellow foodies. Over the last few years, 4 individuals (not me) have taken this recipe to chili competitions and WON! Had each one of them not been a win for charity, I may have had to ask for my tasty cut or at least a shout out.

Ingredients
2             TBS.      Healthy Oil 
½                          Onion, Chopped
1                           Bell Pepper, Chopped
1             Clove     Garlic, Finely Chopped or Minced
2             Cups      Vegetable Broth
2             Cans      Diced Tomatoes, No Salt-Added
½            Can        Pumpkin  Puree
1             Cup        Cashews
1             Can        Tomato Sauce
1             Can        Kidney Beans, Drained and Rinsed
1             Can        Pinto Beans, Drained and Rinsed
1             Can        Black Beans, Drained and Rinsed
1             Can        Diced Green Chilies
1             Can        Organic Corn, Drained
1             TBS.       Paprika
1.5          TBS.       Chili Powder
1             Tsp.       Ground Coriander
2             Tsp.       Ground Cumin
½            Tsp.       Black Pepper

Directions

• Heat oil in large stock pot to a medium heat. The entire recipe is made in this pot. Add onion, bell pepper and garlic. Cook and stir for 5 to 7 minutes or until onions and peppers are tender. 
• Add all other ingredients one by one, stirring each one in thoroughly before adding the next.
• Bring to a rolling boil and reduce to heat to low.  Cover and allow to simmer on stove for at least 30 minutes. 

Recommended Ingredients

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