Freshii

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Vegan Chili Yields 6- 8 servings

Ingredients: 1 cup vegetable stock 1 15 oz can tomato paste 2 cups of water 2 cups diced tomatoes 2 cups corn 2 cups black beans 2 cups pinto beans 2 cups chickpeas 2 cups kidney beans 4 large carrots chopped 1 cup of chopped celery 1 onion diced 2 cloves garlic chopped 1 jalapeo diced 1 cup mushrooms 2 green peppers 1/4 cup chili powder 2 Tbs fresh cilantro 1/4 cup sriracha sauce 2 Tbs paprika 1 tsp of ground oregano

For Serving: 6-8 cups of cooked quinoa rice (serve chili over quinoa if desired) 2 whole avocados sliced into fourths 1 head of broccoli

Directions: Heat the vegetable stock, tomato paste and water in pot over medium-high heat until simmering. Add the diced tomatoes, corn, black beans, pinto beans, chickpeas, carrots, celery, mushrooms, kidney beans, green peppers, jalapeo, onion, and garlic stirring occasionally, until softened, about 8 minutes. Add the sriracha sauce, chili powder, paprika, oregano, and cilantro, stir to coat the vegetables, and cook until fragrant, about 1 minute. Reduce heat to medium-low, cover, and simmer for 15 minutes. Serve warm. Pour over quinoa. Top with avocado and broccoli. Add additional toppings if desired.

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Lunchbreak: Vegan chili from Freshii