Ingedients:

• 2 tablespoons olive oil
• 2 medium yellow onion (chopped)
• 4 cloves garlic (minced or grated)
• 2 tablespoons chili powder
• 1 tablespoon each of chipotle chili powder, smoked paprika, and dried oregano
• 2 teaspoons ground cumin
• 1/2 teaspoon each of ground cinnamon and cayenne pepper
• kosher salt and black pepper
• 1 (6 ounces) can tomato paste
• 2 red peppers (seeded and chopped)
• 3 carrots (chopped)
• 3-4 cups low-sodium vegetable broth
• 1 (28 ounces) can crushed, fire-roasted tomatoes
• 2 tablespoons plant-based Worcestershire sauce (substitutes include: using same amount of soy sauce or liquid aminos, other options here)
• 1 (14 ounces) can each of white, pinto, black, and kidney beans, all drained

To serve: plant-based plain unsweetened yogurt, plant-based cheddar cheese, avocado, green onions, and cilantro.

Directions:

Option #1: SLOW COOKER

1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Remove from the heat and add to the bowl of your crockpot.

2. To the crockpot, add 2 cups broth, the tomatoes, tomato paste, plant-based Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on low for 6-7 hours or high for 4-5 hours. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 

3. Ladle the chili into bowls. Top as desired with plant-based yogurt, plant-based cheese, avocado, and green onions. Eat and enjoy!

Option #2: INSTANT POT

1. Set the instant pot to sauté. Add the olive oil, onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Turn the instant pot off.

2. To the instant pot, add 2 cups broth, the tomatoes, tomato paste, plant-based Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Cover and cook on high pressure for 10 minutes. Once done cooking, use the quick release and release the steam. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 

3. Ladle the chili into bowls. Top as desired with plant-based yogurt, plant-based cheese, avocado, and green onions. Eat and enjoy!

Option #3: STOVE-TOP

1. Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the onion, garlic, chili powder, chipotle chili powder, paprika, oregano, cumin, cinnamon, cayenne, and a pinch each of salt and pepper. Cook 5 minutes, until very fragrant. Stir in the tomato paste, bell peppers, and carrots. Cook another 5 minutes.

2. Pour in 2 cups broth, the tomatoes, tomato paste, plant-based Worcestershire sauce, and all 4 cans of beans. Season with salt and pepper. Partially cover and simmer over medium-low heat for 1 hour. If your chili is too thick, add the remaining broth, a little at a time, to thin as desired. 

3. Ladle the chili into bowls. Top as desired with  plant-based yogurt, plant-based cheese, avocado, and green onions. Eat and enjoy!

Recipe adapted from halbakedharvest.com