1.5 tablespoons extra virgin olive oil
1 diced onion
2 tablespoons minced garlic (about 4 med/lg cloves)
1 jalapeño, seeded (if desired) and diced
1 (15-oz) can diced tomatoes
2 cups water
6 tablespoons tomato paste
3 ½ cups beans from recipe prepared earlier, or use 2 cans of beans, drained
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
¼ teaspoon cayenne (use this is you want extra heat)
Salt to taste
- Shredded vegan cheez (Daiya, Violife)
- Chopped red onion
- Chopped avocado
- Chopped cilantro
- Crumbled tortilla chips or corn chips
- Squeeze of lime juice
- Chopped fresh jalapeño or chopped pickled jalapeño
In a large pot, sauté the onion and the garlic in the oil over medium heat until soft and translucent, about 5 minutes. Season with a pinch of salt and stir. Add the jalapeños and sauté for another 5 minutes or so, until softened.
Now add the can of diced tomatoes (with the juice), broth, and tomato paste. Stir to combine. Increase heat to medium-high.
Add the beans, along with the chili powder, cumin, oregano, cayenne and salt. Simmer the mixture until thickened, about 10-15 minutes and adjust seasonings to taste if necessary.
Good to Know:
At our house, we love toppings and add-ins! Almost everything I make has something optional that we can add in to customize our dish. It may be something as simple as crushed red pepper or some other kind of spice, but it really makes your dish personal according to your taste and helps everyone feel they are getting exactly what they want.