Ingredients:
- 2 small cans garbanzo beans
- 2 small cans dark red kidney beans
- 2 small cans black beans
- 1 jar of taco sauce
- 1 small bag of frozen sweet corn
- 4 small cans ready cut tomatoes (garlic, oregano, basil)
- 1 box vegetable stock
- 2 large onions (diced)
- 3 orange peppers (diced)
- 4-6 garlic cloves diced
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp salt
- 2-3 bay leaves
- pinch of fresh rosemary (diced) and fresh thyme
- 1 tbsp anise seeds
- 1 tbsp Tajin
Optional:
- Bean crumbles (MorningStar Frams fake meat) or Impossible burger meat
- Quinoa
Garnish:
- cilantro
- green onions
- finely shredded mixed-blend cheese
Prep:
- Put all ingredients except for the onions, peppers, and garlic into a large crock pot and turn on high.
- Saute the diced onions, diced peppers, and garlic in a large frying pan in Olive Oil (Truffle infused, ideally) until soft (do the onions first until carmelized, then add the peppers, garlic).
- Once sauted, add the mix to the crock pot with the rest. Cook on high for about an hour, then turn down to medium or warm for another 6-8 hours.
- Once the chili is fully cooked, serve with the cilantro, green onions/chives, and shredded cheese as a garnish. You can also add a little more thyme.
- Remember, all ingredients are optional! If there are any you don't like, just exclude them. If there is something else you want to throw in there, feel free to add it! (Including meat if you prefer chili with meat)