Best Allergy Friendly World Famous Vegan Chili by Gerbs

Ingredients

• 1 large Onion (diced)
• 1 large Red Bell Pepper (seeded & diced)
• 1 large Green Bell Pepper (seeded & diced)
• 6 cloves Garlic (minced)
• 2 Tbs Extra Virgin Olive Oil
• ¼ cup Vegetable Broth (for sautéing)
• 1/2 cup Bulgur Wheat, uncooked (optional)
• 1 can Tomato Sauce (no salt added) (8oz)
• 1 can Diced Tomatoes – Fire Roasted
• 3 cups Vegetable Broth (low sodium)
• 1/2 Cup ground Gerbs Chia Seed Meal (thickening)
• 1/2 can of Refried Beans (optional)
• 1 Tbs Gerbs Cayenne Pepper Powder
• 1 tsp Gerbs Chipotle Pepper Powder (optional if you do not want smoke)
• 1 tsp Gerbs Habanero Pepper Powder (add more to make it Spicer)
• 2 tsp Gerbs Ground Cumin
• 1 tsp Paprika
• 1 tsp Gerbs Oregano
• 1 can of Pinto Beans
• 1 can of Large Dark Red Kidney Beans
• 1/2 tsp Gerbs Black Pepper
• 1 tsp Gerbs Himalayan Pink Sea Salt
• 1/2 tsp Gerbs Garlic Powder
• 1/2 tsp Gerbs Onion Powder

Instructions

Add olive oil, chopped onions, and peppers into a large heavy-duty non-stick soup pot, and sauté on medium heat for 3-4 minutes, next add veggie broth to the de-glaze pan once onions are translucent and soft. Add minced garlic and sauté for an additional 30 seconds until fragrant. Add uncooked bulgur and continue to stir for a few minutes until heated through. Add tomatoes, tomato sauce, and remaining broth. Add in spices and stir until mixed well. Add all the beans and Chia seed meal and stir until completely incorporated. Taste for salt & pepper, give the chili one more good stir and bring it to a slow boil. Reduce heat, cover, and simmer for 15 to 30 minutes.