Vegan Chili with Avocado and Fennel

1 large white onion chopped

1 small fennel finely chopped

1 cup mushroom sliced

1 teaspoon garlic finely chopped

1 avocado finely sliced

¼ teaspoon oregano

¼ teaspoon cayenne pepper

½ teaspoon mustard powder

1 teaspoon cumin

1 teaspoon Sandra’s Spice

1 teaspoon chili powder

1 15 oz can pinto beans (well rinsed)

1 15 oz can black beans (well rinsed)

1 14.5 oz can diced tomatoes with garlic

1 14.5 oz can tomato sauce

½ teaspoon apple cider vinegar

½ cup assorted sweet mini peppers sliced

1 teaspoon parsley finely chopped

¼ cup red onion roughly chopped

In a sauté pan, over medium heat, light coat with olive oil. Add onions, mushrooms, garlic, avocado, oregano, cayenne pepper, mustard powder, cumin, Sandra’s Spice, chili powder, garlic and stir until onions are translucent.

In a large saucepan over low heat, add contents from sauté pan, pinto beans, black beans, diced tomatoes, tomato sauce, apple cider vinegar and stir. Cover and leave on heat for 15 minutes. Before serving add peppers, parsley and red onion.

Optional garnish

Vegan cheese

Sunflower seeds

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