Great vegan recipe, made it for Sunday football. Used virgin coconut oil in lieu of EVO. Added fresh diced jalapeños at the carrot stage. Added some nutmeg and organic canned pumpkin purée to give it that autumn flavor profile. If making this recipe make sure you add the spices to the sauté before the liquid. You need to toast the spices to help release the aromas into the dish. Used Great Northern, black, dark red kidney, and pink beans. Looked amazing and colorful. Garnished with shelled pumpkin seeds and green onion. Enjoyed it with apple cider for the kids and pumpkin beer for me.
Easy to prepare, very nice flavours and I love especially the cinnamon in it. A great vegetarian Chili!
Absolutely delicious. I added sliced turkey sausage and corn...passed on the carrots...used pinto, black, and cannellini beans...and garnished with green onion and hulled pumpkin seeds. My seven-year-old nephew loved it so much he drew me a picture of it, and he’s an incredibly picky eater. I love it. Cheers!
It is so tasty - I just love it. What a great recipe.
Love the combination of flavors! I added extra broccoli and cauliflower florets, as well as mushrooms and celery. So super delicious and so good for me, too!
This has become my go to vegetarian chili. Very flavorful and 1/2 serving is more than satisfying in both flavor and satiety