A warming and hearty vegan chili is what is needed in this cold weather (at least here in the North!). DeviousDemi is showing how to cook it properly, do listen to her, she has some good tips for you while working in your kitchen.

One thing, though, I would not use tinned tomatoes because there is Bisphenol-A in tinned foods, which is especially reactive with acidic foods like tomatoes. I would buy fresh tomatoes, rinse in cold water and put in a blender and whiz till they have a good texture. But of course, it’s entirely up to you 😉

Olive Oil
4 Carrots
1 Small Onion
1 Whole Garlic
3 Stalks of Celery
1 Green Bell Pepper
Salt & Pepper (To Taste)
1 Tablespoon Thyme
1 1/4 Tablespoon Basil
1 Tablespoon Chili Powder
1 Tablespoon Ground Cumin
1 1/4 Teaspoon Cayenne Pepper
4 Cans of (8 0z) Tomato Sauce
Approximately 8-10 Small Tomatoes

Demi has some cool vegan recipes on her website http://deviousdemi.com/

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