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Fergie’s So Cal Vegan Chili

Scrumptious! (Photo by Jeanette Ferguson)

Living in Southern California I realize how truly lucky we are to live in a place where there is such a vast variety of vegetables within reach. This chili is inspired by just that!

1 Can Garbanzo Beans, Drained
1 Can Cannellini Beans, Drained
3 Vegan Gardein “Chicken” Patties, Chopped
1/2 Onion, Diced
1/2 Red Bell Pepper, Diced
1 Cup Sweet Corn
3 Garlic Cloves, Minced
2 Tablespoons Cilantro, Finely Chopped
2 Teaspoons Poultry Seasoning
1 Teaspoon Paprika
1/2 Teaspoon Cumin
1/2 Teaspoon Oregano
1/2 Teaspoon Chili Powder
1/4 Teaspoon Cayenne Pepper, Optional for extra heat
1 1/2 Cups Veggie Broth
4 Tablespoons Olive Oil for cooking
Salt and Pepper to taste (I don’t add any… I think it tastes fine without)

(Photo by Jeanette Ferguson)

Directions:

  • Heat oil in large pot and add vegan chicken, onion and red bell pepper.
  • Cook for 2 minutes.
  • Add Garlic, Cilantro and 1 teaspoon of poultry seasoning.
  • Cook for another 2 minutes.
  • Add the drained beans, corn, all spices and remaining poultry seasoning.
  • Cook for another 2 minutes.
  • Add the Vegetable Broth and simmer on low for 15 minutes.

You can top with some avocado slices. This chili is Delicious!!!

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