Smokey vegan pasilla-chipotle chili

Feed’n the vegan

6 Servings

3 tablespoons of ground dried pasilla pepper chili powder
3 tablespoons of ground dried cumin
3 garlic cloves, crushed
2 tablespoons of olive oil
2 carrots, chopped
2 ribs of celery, chopped
1 small red onion, chopped
1 can of tri colored beans (pinto, red and navy)
1 can of chickpeas
1 sweet potato, peeled and chopped
12 oz can of crushed tomatoes
2 chipotle peppers, chopped (from the can of chipotle peppers in adobo sauce)
1 small can of green chilies
1 cup of fresh cilantro, chopped
2 cups of water
Sea Salt and pepper to taste

Feed'n the vegan, Candace Ondrejcka, Lifestyle, Healthy Living Magazine

Feed'n the vegan, Candace Ondrejcka, Lifestyle, Healthy Living Magazine

In a large pot or dutch oven, heat olive oil on medium/high. Add garlic, onion, carrots, celery, and sweet potato. Saute until onions become translucent. Add chili powder, salt, pepper and cumin, and cook for 2 more minutes. At this time, add in all beans, crushed tomato, cilantro, water, chipotle peppers and green chilies. Bring to a boil, cover with lid and reduce to simmer. This can be served as little as 30 minutes, but is best if left longer (up to an hour or two). Garnish with a fresh cilantro, plantain chips, avocado slices, and/or onions, maybe a lime wedge or two. Bon apetit!

Read: Feed'n The Vegan
Green olive pesto with roasted new potatoes

Ask chef Candace Ondrejcka questions in comments below.
Feed'n the vegan, Healthy Living Magazine, Lifestyle, Candace Ondrejcka

Feed'n the vegan, Healthy Living Magazine, Lifestyle, Candace Ondrejcka


Chef Candace Ondrejcka, born and raised in California, grew up on her Father’s Italian food. She holds a BS in Business and a culinary degree but with her Italian roots and culinary passion she alters her father’s dishes to create healthier recipes. As a vegan she would like to show others how to incorporate more vegetables.
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