Vegan Chili

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I completed a 21 day cleanse a couple weeks ago and ever since completing it, I have been trying to stay on a vegan diet. My body seems to function so much better when I remove animal products from my diet. When my hubby decided he wanted chili one day, I thought it would be nice to find a way to join him, that didn’t mean I had to consume meat.

After searching online for vegan chili recipes, I decided to combine a few together and make it my own. I made a huge pot for a week’s worth of lunches and it’s even more amazing the second and third days!! Here is the recipe for you to enjoy.

2 Tbs olive oil
1 medium white onion, chopped
1 1/2 tsp Himalayan Pink Salt
1/2 tsp pepper
1 tsp ground cumin
2 Tbs chili powder
1 1/2 cups each of cooked kidney, black and garbanzo beans (or 1 (15oz) can of each – drained and rinsed. discard the fluid)
6 oz tomato paste
2 28 oz cans crushed tomato
8 oz vegetable broth
1/2 cup frozen corn
1/2 cup frozen edamame

Sauté onions in olive oil until tender. Add spices and cook additional 1 – 2 minutes. Add tomato paste and stir for 1 minute. Add remaining ingredients and heat, covered, over moderate heat, stirring occasionally, for about 30-45 mins.

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