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Ingredients
US|METRIC
1 SERVINGS
- 1 yellow onion (large, finely chopped)
- 1 1/2 cups bell peppers (finely chopped, assorted yellow, green, red, orange)
- 1 large carrot (finely chopped)
- 1 celery stalk (large, finely chopped)
- 2 Tbsp. minced garlic
- 46 oz. tomato juice
- 1 cup brown lentils (dry – cooked in a pressure cooker, drained. OR 2 cups canned lentils)
- 15.5 oz. cannellini beans (white kidney beans drained and rinsed)
- 15.5 oz. kidney beans (cans, drained and rinsed)
- 15.5 oz. black beans (drained and rinses)
- 15.5 oz. pinto beans (drained and rinses)
- 28 oz. whole peeled tomatoes (– chopped before adding)
- 1 cup corn (frozen or canned)
- 2 tsp. sea salt (+ more to taste)
- 1/4 tsp. black pepper ((+ more to taste))
- 2 Tbsp. chili powder
- 2 Tbsp. smoked paprika
- 1 tsp. chipotle powder
- 1 tsp. jalapeño peppers (dried, crushed)
- 1/2 tsp. liquid smoke
- 2 Tbsp. onions (dried minced)
- 1 tsp. onion powder
- 1 tsp. garlic powder
- avocado (Sliced)
- vegan cheese
- green onions (Chopped)
- red onions (Chopped)
- baked potato (bedding with chili topping)
- gluten free bun (open faced sandwich with chili topping)
- hot sauce (gluten free)
- salad (topper)
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