Vegan Chili: November Fresh Food Box

For our November Fresh Food Box we are preparing a Gluten-Free, Vegan-Friendly Chili! With the chilly weather around the corner, black and pinto beans are an excellent source of plant-based iron and protein! To maximize dietary iron absorption, pair beans with vitamin C-rich ingredients such as orange juice, tomatoes or bell peppers!

This recipe is adapted from Kathryne Taylor from Cookie + Kate

In your FFB you will find:

• Canola Oil

• Red Onion

• Bell pepper

• Carrots

• Celery

• Canned diced tomatoes

• Canned black beans

• Canned pinto beans

• Vegetable bouillon cubes (Not included in GF Fresh Food Boxes)

• Garlic Cloves

• Spice mix (Chili powder, ground cumin, smoked paprika, dried oregano, salt)

• Cilantro (for garnish)

Instructions:

1. Chop the vegetables (dice the red onion, bell pepper, carrot, and celery

2. In a large pan over medium heat, warm the oil and add the chopped vegetables and ¼ teaspoon of salt. Stir and cook until vegetables are tender (7-10 mins).

3. Add the spice mix and cook for 1 minute.

4. Add the diced tomatoes and their juices, drained black beans and pinto beans, vegetable bouillon, 2 cups of water. Stir to combine and let the mixture come to a simmer for 30 minutes.

5. Mash mixture with a fork or potato masher for a thicker consistency if preferred.

6. Add chopped cilantro and salt to taste, and stir to combine.

Optional add-ons:

• Ground beef – add in beginning before vegetables (NOT vegan or vegetarian)

• Grated cheddar cheese (Vegetarian, NOT Vegan)

• Sour cream (vegetarian, NOT Vegan)

• Tortilla chips

Enjoy!