Recipe serves 4-6

Ingredients

• 3/4 cup red Kidney Beans, dried* or 1 1/2 cups canned Kidney beans

• 3/4 cup Black beans, dried* or 1 1/2 cups canned black beans

• 3 Field Roast Sausage, Any variety, chopped

• 4 stalks of celery, Rough chopped

• 1 medium Yellow Onion, Diced

• 6 cloves Garlic, minced

• 3 medium Carrots, chopped

• 2 - 25 oz Cans Stewed Tomatoes

• 2 tbsp vegetarian beef bouillon or vegetable bouillon

• 3 cup water

• 2 tbsp Tomato Paste

• 1 tbsp apple cider vinegar

• 4 tbsp Worcestershire

• 2 tbsp Cholua Hot Sauce (or preferred hot sauce)

• 2 tbsp Celery Seed

• 1 tbsp ground Coriander

• 2 tbsp Chili powder

• 3 tbsp Smoked Paprika

• 2 tsp Red Pepper Flake

• 1 tbsp Cayenne Pepper

• 2 tbsp dried thyme

• 1 tbsp cumin seeds or 2 tbsp ground cumin

• 1 tsp fresh nutmeg, grated

Optional Toppings:

• Hot sauce, for topping

• 4 tsp chives, for topping

• 1 cup Shredded Cheddar, for topping

• 2 Avocados, chopped, for topping

• 1/2 cup Sour Cream or Vegan Sour Cream, for topping

• Extra virgin olive oil, for topping

Directions:

Add 1 tbsp avocado or other cooking oil to a big soup or stock pot. Add the field roast and brown on low heat for 4-6 minutes, stirring occasionally.  Then add all the chopped vegetables and seasonings, and sauté on medium heat for 3-4 minutes.

Add in the cooked beans, stewed tomatoes, water, bouillon, vinegar, hot sauce, Worcestershire sauce and tomato paste.  Stir to combine, and put a lid on the pot. Cook on medium-low heat for 20-25 minutes, stirring occasionally.  

Ladle the chili into a bowl.  Top with avocado, sour cream, cheddar cheese, chives, hot sauce, and a pinch of nutmeg.  Serve.

Notes:

*If using dried beans, you’ll need to presoak and cook the beans first according to the package directions before starting on the rest of the recipe.