Vegan Chili

Ingredients:

• 8-10oz Vegetable Broth
• 1 Lb. Impossible Vegan crumbles
• 2 Chopped Yellow Onions
• 2 Red Bell Pepper
• 1 Orange or Yellow Bell Pepper
• 3 Cloves of Garlic
• 2 Cans Kidney Beans (undrained)
• 1 Can Pinto Beans
• 2 28oz Cans Diced Tomatoes
• 1 8oz Can Tomato Sauce
• 1 4oz Can Tomato Paste
• 1-2 Tsp. Salt
• 1 Tsp. Pepper
• 1-2 Tbsp. Chili Powder (I use Mexene)
• 1 Tbsp. Cumin
• 1/2-1 Tsp. Dried Parsley
• 1 Tsp. Oregano
• 1/2-1 Tsp. Cayenne Pepper
• 1 Tsp. Paprika
• 2 Bay Leaves

Directions:

1. In a skillet, sweat the onion and peppers for about 5 minutes. Add the garlic for the last minute. Add tomato paste and canned tomatoes. Add broth.
2. In a small prep bowl, mix all the spices together.
3. Once skillet mix is ready, pour in crockpot. Add all canned items.
4. Mix everything together and let simmer on low for about 6 hours.
5. I add the Impossible crumbles at the last hour so they don’t fall apart.
6. Enjoy!