Fergies Vegan So Cal Chili

Living in Southern California I realize how truly lucky we are to live in a place where there is such a vast variety of vegetables within reach.  This chili is inspired by just that!

1 Can Garbanzo Beans, Drained

1 Can Cannellini Beans, Drained

3 Vegan Gardein "Chicken" Patties, Chopped

1/2 Onion, Diced

1/2 Red Bell Pepper, Diced

1 Cup Sweet Corn

3 Garlic Cloves, Minced

2 Tablespoons Cilantro, Finely Chopped

2 Teaspoons Poultry Seasoning

1 Teaspoon Paprika

1/2 Teaspoon Cumin

1/2 Teaspoon Oregano

1/2 Teaspoon Chili Powder

1/4 Teaspoon Cayenne Pepper, Optional for extra heat

1 1/2 Cups Veggie Broth

4 Tablespoons Olive Oil for cooking

Salt and Pepper to taste (I don't add any... I think it taste fine without)

Heat Olive Oil and add Onion, Red Bell Pepper and Vegan "Chicken" Cook for 2 minutes.

Add garlic, cilantro and 1 teaspoon of the Poultry Seasoning.  Cook for another 2 minutes.

Add drained Beans.

Stir well.  Cook for about 2 minutes.

Add all the spices and the remaining teaspoon of Poultry Seasoning.

Add the Veggie Broth, cover and cook for 15 minutes on low heat.

You can top with some avocado slices.  This chili is Delicious!!!