Kathy's Spicy Roasted Veggie Vegan Sausage Chili

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1 small poblano pepper, diced (about 1/2 cup)

1 small jalapeno pepper, diced (seeds removed)

1/2 cup cherry tomatoes

1 large carrots, diced (organic)

1 small tomato, diced (organic)

1/4 cup flat leaf parsley, chopped

1/2 red onion, diced (about 3/4 cups)

1 small green bell pepper, diced (organic)

1 T Apple Cider Vinegar

1 1/2 Tbsp EVOO

1/2 tsp salt

1/2 tsp black pepper

1 tsp chili powder

2 tsp nutritional yeast

1/2 tsp ginger

1/2 tsp garlic powder

drizzle of agave syrup

2 tsp cumin

1 1/2 T vegan buttery spread

1 tsp ginger powder

2-3 T molasses

3 cloves fresh garlic, chopped

3/4 cup red onion, diced (organic)

1 cups fresh baby spinach, chopped (organic)

2-3 Field Roast brand Spicy Chipotle vegan sausages, diced

1 1/4 cups celery, chopped (organic)

3/4 cups red bell pepper, diced (organic)

1/4 cup canned sweet corn, drained


1-2 canned chipotle chilis in adobo

1-2 tsp adobo sauce from can

4 cups canned fire-roasted tomatoes

1 tsp salt (to taste)

2 T chili powder (or to taste)

1 chipotle in adobo

dash cayenne

2 Tbsp agave syrup

1/3 cup tomato paste

2 dark chocolate-espresso squares

1 lime, squeezed and zested (about 2 tsp zest) (organic)

1 bay leaf (optional, remember to remove after simmering process)

1 lbs organic kidney beans (dried) (organic)

1/2 lb pinto beans (dried)

7-15 cups water

8 cups veggie broth

1 T sea salt

-reserve 3+ cups of soaking liquid (to add as needed)

1 cup Daiya cheese (optional)

crushed peanuts (optional)

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