When winter time rolls around, making a spicy chili is comforting and great for gatherings with friends.
Vegan Note: To make this dish vegan, substitute the sour cream and cheese for non-dairy versions available at most supermarkets.
1 can black beans; drained and rinsed
1 can dark red kidney beans; drained and rinsed
1 can diced tomatoes
2 celery stalks
1 small red onion
2 garlic cloves; minced
1 tbsp. chili powder
1 tbsp. garlic powder
1/2 tbsp. nutritional yeast (optional)
1 tbsp. cayenne pepper
1/2 tbsp. paprika
2 quarts vegetarian stock
1/4 cup raw walnuts
Drain and rinse all the beans.
Wash the carrots, onion, and celery.
Peel the carrots.
Cut the celery, carrots, and onion into a small dice.
Peel the garlic cloves and mince.
In a small saute pan, drizzle 1-2 tbsp. olive oil ans heat the carrots, celery, garlic, and onion. Cook on medium high for 5 minutes, and transfer to slow cooker.
Add in the stock, tomatoes, beans, and all spices.
Cover and cook on low for 8 hours.
For the garnish:
Wash the tomato and scallions and cut into a small dice.
Slice the avocado in half, remove the pit and scoop out with a spoon. Discard the peel and the pit.Cut the avocado into thin slices.
When the chili is ready top with avocado slices, tomato, scallions, sour cream, and cheese.