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Chef Nicole's Vegan Chili

This chili by Chef Nicole LaTorre features fresh vegetables and is every bit as satisfying and delicious!

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Prep Time: 15 | Cook Time: 30-45 | Ready In: 45-60
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  • 8 med-large Hawaiian heirloom tomatoes roasted (or 1 can 32oz of whole tomatoes)
  • 1 head of broccoli chopped into florets
  • 2-3 cups of string beans
  • 1 zucchini julienned 
  • 3-4 carrots peeled & julienned 
  • 1 bell pepper julienned
  • 1 can kidney beans (no salt added) (**OR use fresh kidney beans, which you will have to soak over night and cook separately before adding to this recipe)
  • 1/4 Maui onion diced or julienned
  • 4 garlic cloves minced
  • EVOO
  • Fresh ground Hawaiian Sea Salt/Pepper
  • Italian Seasoning/Oregano

Cooking Process:

On medium flame, saute your onions and minced garlic with 3-4 tbsp of EVOO in a deep saute pan, until garlic browns. 

Add in bell pepper & carrots, then cover to trap heat. Let cook for 5 minutes then add your crushed roasted tomatoes. 

Make sure to save all the juice from the tomatoes! 

*I love using fresh WOW Farms tomatoes and broiling them in the oven for 10-15 minutes. I drizzle with EVOO, season with salt, pepper & fresh minced garlic. I understand not everyone has time to roast their own tomatoes so I've offered an optional substitute to save time on this step. 

Add in broccoli, zucchini & string beans. Cover and let simmer for 7-10 minutes. 

You want your vegetables to soften before adding your kidney beans.

Last, season with salt, pepper, about 2-3 tsp of Italian seasoning and 1 tsp of oregano. 

Let simmer on stove top for aditional 15-20 minutes.

I like serving this dish over spanish rice, but serve with your starch of choice. 

**Note, this dish tastes best on the 2nd or 3rd day, as the flavors really marinate. 

It freezes well and can be reheated at a later time. Unlike many dishes, this will last in your refrigerator for days.