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Next to jazz music, there is nothing that lifts the spirit and strengthens the soul more than a good bowl of chili.

I’ve taught myself to make some pretty good dishes, but this is still one of the families favorites. I get requests for it. It is so easy and is just exploding with flavors. So here is the recipe. Let me know how your family likes this gorilla chili! 

TRY MY EASY PLANT BASED GORILLA CHILI

What you need:

Half medium onion

Jalapeños

Celery 4 stocks

Bell peppers x2

Garlic

½ teaspoon cumin

1tsble spoon oregano 

Salt

¼ cup chili powder

Cayenne powder

Diced green Chiles 7oz

Kidney beans 16oz

Garbonza beans 16oz

Black beans 16oz

Diced tomatoes 2 x 28oz

Frozen corn

What you wanna do:

Dice up all your fresh veggies! Heat large pot with tablespoon of avocado oil med high heat. Throw all cut up veggies in. Add cumin, salt, oregano, garlic, diced green Chile’s. Heat all veggies through. Add two bags vegan crumbles and mix. Cover and reduce heat to low for 5 mins. This is when I open and drain all canned beans and tomatoes. Add canned beans, diced tomatoes, cayenne powder, and chili powder. Cover and let simmer on low for 1 hour stirring every 15 minutes if possible. Mix in frozen sweet corn and recover for 8-10 min.