White Bean Vegan Chili Recipe By Tasty

Steps:

• In a slow cooker, combine all ingredients except the parsley.
• Set to low heat for 8-10 hours. Keep in mind that the longer you cook, the spicier the chili will become! (Adjust the amount of chilis accordingly)
• Sprinkle parsley over top, stir, and serve.
• Enjoy!

Steps:

• Sauté onion, peppers, and garlic in oil until softened.
• Add spices and toast them for a minute. Then, add all other ingredients.
• Bring to boil, then simmer, covered, for ½ hour.
• Salt to taste.
• Garnish with avocado or cilantro if desired. Serve.

Steps:

• Set a medium-to-large pot over low heat. Add the olive oil, onion, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cook the onion, stirring occasionally, until soft and translucent, about 8 minutes.
• Add the garlic and cumin. Cook, stirring frequently, for another minute.
• Add the broth, beans, chiles, cloves, and cayenne. Stir to combine. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 3-5 more minutes until thickened a tiny bit.
• Remove from heat. Run a potato masher or fork through 5-6 times just to smash a few of the beans and help thicken it all up. Squeeze the lime over the top and stir. Taste and add additional salt and pepper if desired.
• Serve with assorted toppings if desired. I'm partial to this vegan cashew sour cream - yum!

Steps:

• In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
• Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
• Cover and reduce to a simmer for 25-30 minutes.
• Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
• Allow to cool 2 minutes. Serve topped with avocado and cilantro.
• Enjoy!