Vegan chili

I just followed the directions here. Turned out really well. Made a double batch the night before. It was better reheated than it was fresh.

Couldn’t find a bay leaf and used avocado oil instead of olive. Used both red wine vinegar and lime at the end. Left cilantro out but had it as a garnish.

Don’t forget garnish: cheese, sour cream, yogurt, bacon, tortilla chips, chopped onion, cilantro, avocado, fried jalapenos, fried onions etc. I forgot half these things when I served it.

Next time will make a second pot of meat like chorizo for meat eaters to add. May also try making this chili in slow cooker. Won’t use blender next time. Instead I’ll mash it with a potato masher instead. Blending is too much work for a small payoff.