Vegan Chili

Today's recipe is brought to you as a collaboration between myself and fellow blogger kolorbynumber (although really, she lead the charge on this one). This hearty chili is entirely vegan (no milk and eggs, bitch.....or chicken for that matter), so unless you have a friend who happens to have some random allergy to cumin or something, this is a recipe that can be enjoyed by any and all. And you're going to want to have some friends over, because this recipe makes enough to feed a lot of people. Or you know, you could also just pack up a ton of leftovers, and enjoy the deliciousness yourself.

-=Vegan Chili=-

2 small sweet onions, chopped

6 cloves garlic, crushed

2 jalapeno peppers, diced, (seed one if you don't want it too spicy)

2 large green bell peppers, julienned

2 heads broccoli, chopped

1/2 head cauliflower, chopped

6 tomatoes, chopped

1 cup frozen corn

2 cups pinto beans

2 cups black beans

1 cup water

1 tsp vegetable bouillon (~ 1 cube)

6 oz baby bella mushrooms

1.5 cups kale

1 tsp garlic salt

2 tsp paprika

1 Tbsp chili powder

2 Tbsp cumin

black pepper

Start by pouring some oil into a large pot, heating on high. Add the onions, garlic, jalapeno, and bell peppers, and cook until ingredients are tender. Turn the heat down to medium. Next, add the broccoli and cauliflower and continue cooking until soft, stirring often so everything cooks evenly. Then add the tomatoes, followed by the corn, and then the beans. Add the water and bouillon, and stir to mix. Lastly, add the mushrooms and kale, followed by the spices, and black pepper to taste. Let simmer on low heat for about 30 minutes, and you're done!