JPs Que Rora Gold Vegan Chili
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 large red bell pepper, chopped
2 ribs of celery, chopped
1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes / fire roasted
1 large sweet potato, chopped
2 cans (15 ounces each) black beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
2 cups vegetable broth or water
- In a heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, celery and sweet potato. Add in 1/4 teaspoon of Smokey ancho pepper and herb. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
- Add the diced tomatoes. The drained black beans, pinto beans, vegetable broth. Add in 1/4 cup of Rora gold bbq sauce. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes.
- Taste and add more Ancho pepper and herb seasoning and Rora gold bbq sauce to your liking.
- Remove the chili from the heat.