Recipe Alert: Kronna’s Spicy Vegan Chili

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IMG_3558This recipe can be used as a specialty topping or made for just about anyone who enjoy’s a spicy kick to their beloved vegetables. Try this recipe and let us know how it came out!


1 Squash (chopped)

1 Zucchini (chopped)

1 Carrot (chopped)

3 Garlic clove (diced)

1/2 Large Onion (chopped)

2 tbsp Oil

1 cup Apple cider vinegar

1 cup Vegetable Stock

2 Pieces of  Smoked Chipotle (finely chopped)

3oz Button Mushrooms (cut in 1/4)

4 cups Tomato Puree

2 tbsp Cumin

2 tbsp Chili Powder

Salt and pepper to taste

In a sauce pan, add oil, cumin and chili powder. Let spices heat for about one minute. Be sure to watch them so they won’t burn. Once heated, lower flame and add garlic and onions. Salute until ingredients marry. After all of the sautéing is done, deglazed pan with apple cider vinegar. Let reduce. After the vinegar reduces, add tomato puree. Once sauce  comes to a boil, add diced carrots. Reduce heat and let carrots cook until carrots are tender. When carrots are tender, add the squash, zucchini, mushrooms, and vegetable stock. Let cook until all vegetables are soft and cooked thoroughly. Add salt and pepper to taste.      Eat and enjoy!



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