This Chili has evolved over time. At first it was just the basics : Beans, Tomatoes & a few veggies. But then my husband took me to Trilogy Sanctuary and I was blown away by their Vegan Chili!

I realized I wasn't even scratching the surface with how dope vegan chili could be! My husband also wanted to make sure he got credit for encouraging me to kick up the spice level to this recipe so, thank you Nicholas, I could not have done it without you:)

INGREDIENTS:

-1/2 Yellow Onion, diced

-4 Cloves Garlic, minced

-2 Cans Kidney Beans

-1 large can (28oz) diced Tomatoes in juice

-2 C Uncooked Dino Kale, or greens of choice

-1 C uncooked Quinoa

-4 C Vegetable broth + 1 C filtered H20

-1 large Sweet Potato, diced

-1 Tblspn Smoked Paprika, or regular Paprika

-1 Tspn Chili Pepper

-1/2 Tspn Black Pepper

-1/4 Tspn Cayenne Pepper (You can use more if you like spicy, I take it easy for the little one)

-1 heaping Tblspn Cumin

-Sea Salt to taste

SUGGESTED TOPPINGS:

-Hand full Cilantro, chopped

-1/4 C Red Onion, chopped

-1/2 C Vegan Cheese, chopped or shredded

-1 Ripe Avocado, sliced

DIRECTIONS:

Saute Onions & Garlic in a soup pot with some Olive Oil till aromatic. Add all other ingredients except Kale, Salt & Pepper. Simmer covered for 10 min. Uncover, stir & simmer another 15- 20 min till Sweet Potatoes are tender. Stir in Kale & remove from heat.

Add Pepper & Salt to taste.

Add toppings as desired. I suggest using all the toppings! Enjoy!