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2 tbsp (30 ml) vegetable oil ½ tsp salt 2 stalks green onion, sliced, white and green parts separated 3 garlic cloves, crushed 2 tsp (4 g) ground cumin 2 tsp (4 g) ground coriander 1 tsp (3 g) chili powder ½ tsp cayenne pepper, or less for less spicy ¼ tsp ground black pepper 3⅓ cups (800 g) canned diced tomatoes 1¼ cups (221 g) cooked kidney beans 1⅔ cups (188 g) veggie ground† ¼ cup (66 g) tomato paste 2 tsp (10 ml) chipotle adobo sauce 2 tsp (9 g) brown sugar 2 slices multi-grain bread, toasted ½ avocado, diced 2 tbsp (25 g) pickled red onions 2 tbsp (2 g) fresh cilantro (optional) 0.53 oz (15 g) vegan feta, crumbled (optional)
Instructions
1. Add the oil, white part of the onions, garlic, and spices to a sauté pan or large pot. 2. Cook over medium-high heat for 3 - 4 minutes. 3. Add the remaining chili ingredients and cook for 7 - 10 minutes. 4. Taste test and adjust seasonings as desired, then divide amongst bowls. 5. Serve with some toasted bread on the side, and add any toppings of your choice. Enjoy!
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