This Spicy Vegan Summer Chili is sure to sooth your soul…and maybe even cleanse your sinuses a little, wink, wink.

Ingredients:

• 3 Tbsp Avocado Oil (or another high heat safe oil)
• 1 15oz Can Diced Tomatoes
• 1 15oz Can Black Beans (inc. bean water)
• 1 15oz Can Pinto Beans (inc. bean water)
• 1 15oz Can Red Kidney Beans (inc. bean water)
• 1 C. Corn
• 1 Medium/Large Pablano Pepper (diced)
• 1/2 Medium/Large White Onion (diced)
• 1 Package (vegan) Chorizo Seitan (or your preferred spiced vegan meat, OR 1 large cubed sweet potato)
• 3 Cloves Chopped Garlic
• 2 Tbsp Tomato Paste
• 2 C. Vegetable Broth
• 1 1/2 Tbsp Cumin
• 1 tsp Cloves
• 1 tsp Smoked Paprika
• 1 tsp Cayenne Pepper
• 1/4 tsp Red Pepper Flakes
• Juice of 1/2 Lime
• 1 tsp Pink Himalayan Salt
• 1 Tbsp Saucy Lips Ghost Pepper & Tamarind hot sauce

Directions:

• Heat oil over med/high heat.
• Add spices and let heat until aromatic and lightly toasted — ~3 mins., stirring occasionally.
• Add Pablano Pepper, Garlic, and Onion. Let sauté for ~5 mins.
• Add Chorizo Seitan (etc.) and Corn, let cook ~2-3 mins.
• Add Canned Diced Tomatoes and Tomato Paste, stir.
• Add the Black, Kidney, Pinto Beans — remember to include the bean water.
• Add Veggie Broth, Hot Sauce, Salt, and Lime juice, stir well.
• Bring everything to a boil, then lower heat and let simmer for ~30 mins., or until desired thickness/consistency.
• OPTIONAL Serving Suggestions:  Quinoa, Brown Rice, Fresh Corn/Flour Tortillas, or even dunk some crunchy Tortilla Chips in there!
• Enjoy!