VEGAN CHILI WOW!!!!!! ENJOY DAN:

                                  VEGAN CHILI by CHEF DAN:

Serves 8-10

INGREDIENTS:

1 tablespoon grape-seed oil

2 onions, finely chopped

2 red bell peppers, chopped

2 carrots, chopped

1-2 jalapeno roasted peppers, stemmed, seeded, and finely chopped

4 garlic cloves, minced

15 baby portabella mushrooms, sliced

2 (15 Oz) cans diced tomatoes

1 (15 Oz) can tomato sauce

1 (15.5 Oz) cans red kidney beans, drained and rinsed

2 (15.5 Oz) can black beans, drained and rinsed

1 (15.5 Oz can garbanzo beans, drained and rinsed

1/4-cup brown sugar

2 tablespoon molasses

2 tablespoon chili powder

2 teaspoon EACH curry and cumin

1/4-cup Herbs De Provence

2 tablespoons EACH instant coffee, lemon juice and cocoa powder

1 bunch of cilantro chopped

Kosher salt and freshly ground black pepper to taste

DIRECTIONS:

1.   With a fork mash I can of black beans.

2.   In a stock-pot over medium-high heat add oil and when sizzling.

3.   Add onions, bell pepper, carrots, jalapeno, and mushrooms and sauté for 5 minutes, add garlic and sauté for 1 minute.

4.   Stir in diced tomatoes, tomato sauce and mashed and whole beans.

5.   Add the molasses, chili powder, curry powder, cumin, Herbs De Provence, instant coffee, and cocoa powder.

6.   Stir until well combined.

7.   Bring to a boil, and then reduce heat, cover and simmer, stirring occasionally, for about 1 hour.

8.   Stir in lemon juice and stir to combine.

9.   Serve with a sprinkling of cilantro.

ENJOY DAN:                                BON-APPETITE!!