A super low effort meal that tastes so comforting and hearty for the colder months. This vegan chili is healthy and makes great leftovers. Toppings suggested: Cilantro, Greek yogurt or sour cream, cheese, lime juice, Chili flakes, tortilla strips.
1. Chop all veggies and prepare ingredients to set near stove. Heat up olive oil in a large pot on medium high heat. Sauté your onions and bell pepper for 5 minutes until cooked down a bit. Add your garlic and spices, stirring constantly for 1 minute.
2. Deglaze your pan with a little veggie broth. Add in your beans, corn, salsa verde, coconut milk and the rest of your veggie broth. Bring to a boil and simmer for 15 minutes on medium high heat.
3. Take off your lid and stir. Add in your lime and more salt and pepper to taste. To make it thicker add a portion of it to a blender and blend (or use an immersion blender). Pour it back into the chili and stir well. Serve with toppings and enjoy!
